669 Festive Christmas Salad

The family gathers here tomorrow for dinner and gifts. The table is set and most of the food is prepared. I'll pop the meat in the oven before we leave for church. I'm not using the "good" china, but rather my colorful blue and white color scheme with special Christmas plates and mugs.


Snowflake by Debbie Mumm

I'll be serving a festive red, white and green salad. In my recipe box it goes by the name, "Broccoli Salad," but its colors are so seasonal I've renamed it. I think the original (before my revisions) came from the premiere issue of Taste of Home.

1 bunch broccoli, separated into florets
1 head cauliflower, separated into florets
8 bacon strips, fried and crumbled
1/3 cup chopped onion
1 dry pint grape tomatoes
2 hard-cooked eggs, sliced
1 cup mayonnaise or salad dressing
1/3 cup sugar (I use Splenda)
2 tablespoons vinegar

In a large salad bowl, combine broccoli, cauliflower, bacon, onion, tomatoes and eggs; set aside. In another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before service, pour dressing over salad and toss. Yield: 6-8 servings.

Tips: Amounts are quite flexible. Use any amount of broccoli and cauliflower you have on hand. Doesn't seem to make much difference--same with bacon. I don't use the onion. Added a little crisp celery for some extra. I don't use that much sugar/Splenda, but doesn't seem to change flavor much. Serve in a clear glass bowl to show off the pretty colors of the season. And oh yes, I use a small red bowl of my mother's to mix the dressing--that's just an extra touch for memories.