| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Vegetables, Salads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Broccoli florets |
| 2 |
c |
Cauliflower florets |
| 1/2 |
c |
Red onion; minced |
| 1 |
c |
Swiss cheese; shredded |
| 6 |
sl |
Bacon; fried and crumbled |
|
|
Salt and pepper |
| 1 |
c |
Mayonnaise |
| 1 |
c |
Sour cream |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Combine first four ingredients along with the fried; crumbled bacon in a
large bowl; toss with salt and pepper to your taste. Blend together
mayonnaise, sour cream, lemon juice and sugar; pour over vegies and toss
gently. Chill for at least two hours up to over night. Toss once more
before serving.
Per serving: 245 Calories; 23g Fat (82% calories from fat); 6g Protein; 6g
Carbohydrate; 31mg Cholesterol; 199mg Sodium
NOTES : I have substituted monterey jack cheese with tasty results.
Recipe by: Schnucks Markets
Posted to MC-Recipe Digest V1 #880 by Lisa Minor <lisa@cybermill.com> on
Nov 2, 1997
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