Going on a picnic or to a barbeque or a pot luck?
Take along a yummy broccoli and cauliflower salad. This recipe makes enough for a crowd and it’s easy to make.
Cut 1 head broccoli and 1 head cauliflower into bite-size pieces. Place in a colander and rinse and drain.
Finely chop 1 medium red or yellow onion and 1 medium bell pepper.
Add ½ cup red wine vinegar and ½ cup extra virgin olive oil, 1 teaspoon salt and pepper, ¼ teaspoon garlic powder and ¼ cup grated Parmesan cheese.
Optional: 4 thinly sliced radishes and about 6 ounces of sliced black or green olives.
Stir everything together. Chill and serve.
Another variation is to substitute mayonnaise for the vinegar and oil.
Remember that mayonnaise needs refrigeration.