There has not been much to blog about this week. I have been catching-up on things around the house and that it is not of interest to anyone! I have not engaged myself in any "fun" projects the past several days and my décor still represents spring, so nothing new there. Although I am enjoying doing plenty of cooking, only one of the meals this week was from a new recipe. Unfortunately, it was an only so-so chicken entrée and not worth sharing. Tonight we had the following salad along with our dinner and while the recipe is far from being new, it is worth sharing. I actually highlighted it in a post back in '16, so maybe you remember seeing it before.
Cauliflower Salad
Combine and set aside:
1 cup mayonnaise
(scant) 1/4 cup sugar
Prepare:
1 small head of cauliflower, raw, washed and broken into little pieces
Combine and set aside:
1 cup mayonnaise
(scant) 1/4 cup sugar
Prepare:
1 small head of cauliflower, raw, washed and broken into little pieces
3/4 pound cooked bacon, crumbled
1 green pepper, chopped
1 cup shredded cheddar cheese
Mix all ingredients and refrigerate. It tastes better after it has blended several hours in the refrigerator.
1 green pepper, chopped
1 cup shredded cheddar cheese
Mix all ingredients and refrigerate. It tastes better after it has blended several hours in the refrigerator.
Please note that I substituted red and yellow peppers for the green since we are all using what we have on hand while sheltering-in-place.
If you would like a printable version, click here.
If you would like a printable version, click here.
The reason I stated that this is certainly not a new recipe is because I have been making it for years. As a college student, I worked part-time at a preschool and one of the mothers prepared this dish for the staff. We all loved it and, to this day, I always think of that family whenever I make this cauliflower salad.
Have you tried any new recipes this week?