Mary Lus Overnight Cauliflower Peas And Dill Salad Recipes

MARY LU'S OVERNIGHT CAULIFLOWER PEAS AND DILL SALAD

Steps:

• Note: You can use fat free, low fat or full fat for both the mayo and the yogurt. Your choice.
• In large bowl that can be covered, combine all ingredients and toss well.
• Refrigerate for several hours or overnight before serving.
• When peas have thawed the salad is ready to eat. Chilling overnight allows the flavor to develop.
• Based on 1 cup servings. If using with lots of other food [think picnic] and half cup servings it can serve up to 12.

CREAMY CAULIFLOWER DILL SALAD

Steps:

• Mix all except dill weed together.
• Add dill and taste.
• Better if left overnight.

GINNY'S CAULIFLOWER AND PEA SALAD

Steps:

• In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
• Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

MAKE AHEAD CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
• Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
• Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
• Toss salad; season with black pepper.