| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 1 | Servings | ||
INGREDIENTS
| 1 | Bunch of broccoli | |
| 1 | Head of cauliflower | |
| 1 | Onion | |
| 10 | Slices of crisp bacon | |
| Dressing | ||
| 1/2 | c | Mayonnaise |
| 1/4 | c | Sugar |
| 1/3 | c | Oil |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Slice broccoli and cauliflower very thin. Chop onion. Mix dressing and add to vegetables. Crumble bacon on top is desired. Cover and store in refrigerator up to several days. Randy Rigg
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Nutrition (calculated from recipe ingredients)
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Calories: 8320
Calories From Fat: 3850
Total Fat: 430.8g
Cholesterol: 1060.4mg
Sodium: 18400.3mg
Potassium: 7175.4mg
Carbohydrates: 705.1g
Fiber: 35.2g
Sugar: 199g
Protein: 419.6g