This is another summer salad. In my mind, some salads are for winter and some are for summer. Remember the heinous cabbage, carrot, jello salad I mentioned before? Yea, that graces the table at Thanksgiving only, so, a winter salad. This is one that I think would be great for your garden produce and has some nice crunch and texture. This is a bit of a "take" off of a recipe I have seen at many a potluck, many a funeral dinner, and many a family get together. As I have mentioned before, I come from a family of salad lovers. I mean, REAL salad loving peeps. I sometimes shutter at what the next salad might consist of. Dramatic? Maybe. But, true.
This salad needs to chill an hour. More is fine, less is probably fine, but, an hour seems to make it perfect to me.
Some people add raisins or craisins. I won't even go any further into it, I loathe both, and thus, did not write them in, because this is MY version and NOTHING in my life, includes either raisins or craisins.
You will need:
1 medium head of fresh broccoli, cut into small florets
1 medium head of cauliflower, cut into small florets
3/4 cup good quality bacon bits or fry your own
3/4 cup sunflower seed kernels
small red onion, finely minced
Combine all ingredient in a large bowl. Set aside to prepare dressing.
1/2 cup sour cream
2 cups salad dressing
1 envelope of ranch dressing mix
Mix in a small bowl until all ingredients are well combined. Pour over the veggies and toss.
Chill 1 hour.
Your "do you tell your kids broccoli is little trees?" Chefwannabe