"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Crunchy Floret Salad, by Sarah Hipps, is from Ruth Paull Lamb & Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. fresh broccoli florets 1-1/2 c. cauliflower florets 1/2 lb. bacon, cooked and crumbled 1 cup mayo 2 to 3 T. sugar 2 T. cider vinegar 1/2 tsp. salt 1-1/2 c. shredded cheddar cheese sunflower seeds
In a large bowl, combine the broccoli, cauliflower and bacon. In another bowl, whisk the mayo, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Just before serving, stir in the cheese and sunflower seeds.
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