"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


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This recipe for BROCCOLI AND CAULIFLOWER SALAD, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, February 6, 2009


5 cups broccoli, cut into bite sized pieces
5 cups cauliflower, separated into bite sized pieces
2 cups Cheddar cheese
2/3 cup chopped green onions
1/2 cup golden raisins
6 slices cooked bacon, crumbled
1/2 cup sunflower seeds

1 cup Hellman's mayonnaise
2 tbsp. apple cider vinegar
1/2 cup sugar

1. Mix broccoli, cauliflower, cheese, onions and raisins together in large bowl.
2. Mix dressing ingredients well. Pour over tossed vegetables. Refrigerate.
3. After 1 hour, sprinkle bacon and sunflower seeds over top.




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