"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

Overnight Floret Salad Recipe

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This recipe for Overnight Floret Salad, by , is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronda Jo Percival

Category:
Category:

Ingredients:  
Ingredients:  
1 small head cauliflower, broken into small florets, about 6 cups
1 bunch broccoli, broken into small florets, about 4 cups
1 bunch green onions, thinly sliced
1/2 cup sugar
1/3 cup cider vinegar
6 bacon strips, cooked and crumbled
1/2 cup mayonnaise
1/2 cup sunflower kernals

Directions:
Directions:
Combine sugar, mayonnaise, and vinegar in bowl. Add cauliflower, broccoli, onions, and toss. Cover and refrigerate overnight. Just before serving, stir in sunflower kernals and crumbled bacon.

 

 

 

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