I’ve been baking a lot of cookies lately and even though I love all that sugar,
I started craving some crisp, satisfying vegetables before I fell into a sugar
induced coma. This salad proved just the remedy to balance my gluttonous
cookie consumption and gave me a boost of vitamins full of delicious flavours
that blend really well together. I couldn’t wait for the dressing to marinate the
vegetables since it was already lunch time and munched down immediately
after it was made. It was delicious. If you have the time, however, it’s even
better after it sits in the fridge for a bit to blend the dressing flavours. The
salty bacon pieces and cherry tomatoes added just before serving, take this
salad up a notch with some stand out flavours and they also really dress it up.
The colours of this salad are delightful, they make me sing, and singing makes
me happy. And when I’m happy, the world is a better place.
Fresh Vegetable Salad
2 cups (500 ml) broccoli
2 cups (500 ml) cauliflower
1/2 cup (125 ml) pepper, chopped (I used red, but you can use any colour)
1/4 cup (60 ml) grated carrot
1 cup (250 ml) mayonnaise or salad dressing
1/4 cup (60 ml) sugar
3 tablespoons (75 ml) Parmesan cheese
2 bacon strips, cooked and chopped
6 cherry tomatoes
Wash vegetables under cold water, drain and pat dry. Chop vegetables into
bite size pieces and toss in a large salad bowl.
In a small bowl, combine mayonnaise, sugar and parmesan cheese; pour
over vegetables …
… and toss to coat.
Cover and chill. Sprinkle with bacon and halved cherry tomatoes just before
serving. Yields 8 servings. Bon Appetite!
Love,
This Sweet Wife ♥
