BROCCOLI AND CAULIFLOWER SALAD (Mary Ann Vogt)

5 c. broccoli flowerettes
5 c. cauliflower flowerettes
2 c. shredded cheddar cheese (one 8 oz. pck.)
2/3 c. sliced red onions
1/2 c. raisins or dried cherries
1 c. mayonnaise
1/2 c. sugar
2 T. cider or red wine vinegar
5 strips bacon, cooked and crumbled
1/4 c. sunflower seeds

In a large bowl, toss first 5 ingredients together. Combine next 3 ingredients; pour over and toss. Cover and refrigerate 1 hour. Top with remaining ingredients and serve.

Note: you can add leftover ham or chicken and make it a main dish meal.

August, 2005, Menu Minder