Nancy’s Cauliflower Salad

Head of cauliflower Head of broccoli

Head of lettuce

Small red onion, thinly sliced

Bacon pieces Crutons

Dressing:

2 cups mayonnaise ½ cup parmesan cheese

½ tsp. basil ¼ cup sugar

Salt to taste

Directions:  Make dressing first.  Combine dressing ingredients and refrigerate.

Clean and chop vegetables into bite-size pieces.  About 4 cups of each vegetable. 

When ready to serve, combine all ingredients and toss with dressing.   

Comment:  Nancy doubles the cauliflower; hence the name.  Change vegetables to 

meet family tastes.