Cauliflower the base for a versatile summer salad

Broccoli Cauliflower Salad

FRESH ONTARIO CAULIFLOWER IS here – plump white heads are heaped up in grocery stores and markets everywhere. Now is the time to enjoy raw cauliflower; the flavour is more mild in summer than the cauliflower we get in winter.

Last week I made this Broccoli Cauliflower Salad, and just like every time I make it, I realized I need to make it again. Very soon! It is delicious. It is nice as a second salad or it can replace a hot vegetable side dish in summer. You can change the ingredients to your liking or add extras such as raisins, dried cranberries, nuts or seeds. This salad can be mixed a few hours before serving to allow the flavours to blend, especially that bacon flavour – you want that in every bite.

1 bunch broccoli, cut into bite-sized pcs. 1 small head cauliflower, cut into bite-sized pcs. 6 hard boiled eggs, chopped

1 small red onion, chopped or thinly sliced Bacon, cooked crisp and crumbled, as much as you dare 1 cup old cheddar cheese, cut into small cubes 1/3 cup salted, roasted sunflower seeds

Dressing; 1 cup Miracle Whip 2 Tbsp. white sugar 2 Tbsp. vinegar Freshly grated black pepper

Put all salad ingredients into a large bowl.

Mix dressing ingredients in a separate bowl.

Pour dressing over vegetables and toss lightly to coat.

If more dressing is needed, add a little Miracle Whip.

Cover and store in refrigerator until ready to serve.

Serves approx. 10 people.