For the cashews: Heat the oven
Wash broccoli and cauliflower; cut into small flowerets.
In large bowl, mix broccoli, cauliflower, onion and cheese.
Blend mayonnaise, sugar and vinegar.
Pour over broccoli-cauliflower mixture; toss until all ingredients are well coated.
Refrigerate for at least 1 hour.
Right before serving, add crumbled bacon and toss well.
Serves 8.
Chop the broccoli, cauliflower and green onions in a large salad bowl.
Add the bacon bits and mix well.
In a separate container, mix the mayonnaise, sour cream, vinegar, sugar, salt and pepper.
Pour over the vegetables.
Mix and store in refrigerator for several hours or overnight.
This is better if you make a day ahead of time.
For a different taste, substitute lemon juice for the vinegar.
Also you can add chopped egg, fresh tomatoes and/or pimento for color and entirely different taste.
Stir together the whole egg, egg yolk, sugar, mustard and cornstarch.
In saucepan, bring to boil the water, salt and vinegar.
Stir in the egg mixture.
Cook for 1 minute until thickened.
Remove from heat, add butter and mayonnaise.
Chill for 1 hour.
Then add to the broccoli-cauliflower mixture.
boil.
cook the broccoli & cauliflower florets for about 1 minutes in
In large salad bowl, combine broccoli, cauliflower, bacon, onion, eggs and tomatoes.
In another bowl, combine mayonnaise, sugar and vinegar.
Mix until smooth.
Just before serving, pour dressing over salad and toss.
Chop broccoli and cauliflower, discarding most of the stem sections.
Mix broccoli, cauliflower, onion, apple, raisins, bacon bits, walnuts, and cheese in large bowl.
Combine mayo, sugar, and vinegar in medium bowl.
Mix together mayo mixture and broccoli mixture.
Cover and chill over night. Serve cold.
Put broccoli,cauliflower, tomatoes and onion in a large bowl.
Mix Fat Free Miracle Whip, red wine vinegar, and Splenda until smooth (you may want to add more or less vinegar and Splenda to suit your taste).
Pour dressing over salad and mix gently until completely combined.
Chill.
0 points for Weight Watchers per serving.
In a large bowl, combine broccoli, cauliflower, crumbled bacon and onions; set aside.
Chop cauliflower and broccoli into small pieces. Fry bacon until crisp. Mix vinegar, sugar and mayonnaise together. Mix in large bowl the broccoli, cauliflower, onion, crumbled bacon and cheese. Add dressing; mix well. Refrigerate 4 hours or overnight.
Cook bacon, crumble set aside.
In a medium salad bowl layer broccoli cauliflower eggs cheese and bacon.
Prepare dressing by whisking together the mayo sugar and vinegar.
Drizzle dressing over top and serve.
Combine broccoli, cauliflower, onion, bacon and cheese in large bowl.
Mix sugar, vinegar and mayonnaise; stir well.
Pour over broccoli mixture and stir.
If not enough to coat well, make another 1/2 batch of mayonnaise mixture.
Wash, drain and chop broccoli and cauliflower into bite size pieces.
Add onion.
Fry, drain and crumble bacon; add to broccoli, cauliflower and onion.
Chop broccoli, cauliflower and onion with a hand chopper. Add cheese and bacon bits. In a separate bowl, mix salad dressing, sugar and vinegar. Stir mixture into vegetables. Season to taste. Refrigerate.
Cook bacon over medium heat.
Crumble and set aside.
In a medium sized salad bowl, layer in order broccoli, cauliflower, eggs, cheese and bacon.
Prepare the dressing by whisking together the sugar, mayo and vinegar.
Drizzle over top and serve.
Fry bacon until crisp, then crumble.
Slice onion into rings. Mix broccoli, cauliflower, cheese, onion and bacon in large bowl. In small bowl, mix mayonnaise, sugar and vinegar.
Pour mixture over vegetables.
Let set for flavors to blend.
Remove broccoli leaves, and cut off tough ends of stalks; discard.
Wash thoroughly and cut into 1-inch pieces.
Combine broccoli, cauliflower and next 3 ingredients in a large bowl.
Mix all together and add 3 packages Equal sweetener and 1/2 cup Kraft Free dressing.
Sprinkle black pepper, garlic powder and onion powder.
Chill for 1 hour and serve.
You may double this for a larger salad.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
In a medium sized salad bowl, layer in order the
broccoli, cauliflower, eggs and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
Drizzle dressing over top and serve.
Place broccoli and cauliflower in a large bowl.
In separate bowl, combine remaining ingredients.
Pour over broccoli-cauliflower mixture and refrigerate overnight.
Mix in crumbled bacon before serving.