Every Mennonite cookbook worth its salt has some variation of this broccoli salad cataloged amidst the recipes for Green Jello Salad, Potato Salad, 3 Bean Salad, and Creamy French Dressing. And within each family, there is a specific way to make this vegetable combination. Some mince the veggies quite fine and double up on the mayonnaise- based dressing. Others add finely grated cheddar cheese and lots of crumbled bacon. Since this is my blog, I get to give my personal favorite version. I like the cauliflower and broccoli in larger, bite-sized florets. I use just enough dressing to hold things together; I am not a fan of copious amounts of salad dressing. And I love adding lots of sunflower seeds and craisins for crunch and chewiness. However, I promise not to take offense if you tailor this recipe to your own fancy. Go ahead and go crazy; your colon will thank you for consuming all those raw cruciferous vegetables.

Broccoli Cauliflower Salad

1 large bunch broccoli

1 small head cauliflower

4 scallions, finely diced

1 c. toasted, unsalted sunflower seeds

1/2 c. dried cranberries

salt and pepper to taste

Dressing:

3/4 c. mayonnaise

1/4 c. white sugar

2 Tbsp. apple cider vinegar

1/2 tsp. celery seed

salt and pepper to taste

Prepare the dressing several hours before serving to allow the flavors to meld. Whisk together the mayonnaise, sugar, vinegar, celery seed, and salt and pepper. Refrigerate.

Wash and drain the broccoli and cauliflower.  Cut into bite-sized florets and throw into a large bowl. Dice the white and green parts of the scallions and add to the bowl. Cover and refrigerate. Just before serving, pour the dressing over the veggies and gently stir to coat. Add the sunflower seeds and dried cranberries and salt and pepper and stir again. This makes 8-10 servings. 

Variations: Add sliced, toasted almonds. Top the finished salad with several pieces of crumbled bacon.