A crisp, hearty salad of raw broccoli and cauliflower with green onions and crumbled bacon, tossed in a warm sweet-and-sour dressing of sugar, mayonnaise, vinegar, and oil. Mary April’s dressing is cooked briefly on the stove, then cooled before pouring over the vegetables.
Ingredients
1 bunch broccoli, cut into small pieces
1 head cauliflower, cut into small pieces
1 bunch green onions, sliced
8 slices bacon, fried and crumbled
Dressing
⅔ c sugar
1 c mayonnaise
⅓ c cider vinegar
½ c oil
Instructions
Fry bacon until crisp, crumble and set aside.
Combine all dressing ingredients (sugar, mayonnaise, cider vinegar, and oil) in a saucepan.
Cook over medium heat for 10 minutes, stirring occasionally until smooth and sugar is dissolved.
Let dressing cool slightly before pouring over vegetables.
Cut broccoli and cauliflower into small bite-sized pieces.
In a large bowl, combine the broccoli, cauliflower, green onions, and crumbled bacon.
Pour the cooled dressing over the salad and mix well.
Refrigerate until ready to serve.
Cool the dressing first: Let the dressing cool completely before pouring it over the vegetables — warm dressing will wilt the broccoli and cauliflower.
Make it ahead: This salad holds up well in the fridge and is great the next day once the flavors have melded.
