Plenty Sweet Life

Grandma's Recipes One By One!

Vegetable Salad #2

on September 27, 2016

The recipe for today comes from a family friend and I’ve been making it since the 1970’s. This friend’s husband was my dad’s best friend, and we were together with them quite often. Here is my dad’s graduation photo.  I know those boys were best friends since this time, or even earlier than this. I know they were in the same confirmation class at their church, so they may have been best friends since they were 8th grade or so. There are stories galore about how much trouble these guys were. I’m not allowed to elaborate on that, but trust me – there are stories. So many stories.

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How handsome is this guy? I’ll refrain from any comments about how much he looks like James Dean.

We would go to these friends’ house for dinner on weekends or they would come to our house. The “girls” (they were girls at that time – probably in their 20’s, even though they were moms) would sit at the kitchen table and talk and the “boys” would be down in the basement or in the garage talking and preparing for the next hunting season. In the early years, I was the only kid around and I would bring books or coloring books to work on while we were at their house, or I’d hang around and listen to the ladies talk or hang around the men and help refill shotgun shells or something. Eventually my little sister came along, these friends became her godparents, and then they had 4 kids of their own. The first time I remember having this Vegetable Salad #2 was at one of our famous 4th of July celebrations (when you live on a lake, your house is where everyone goes for the 4th of July), but we had this salad quite often over the years. I love this salad so much. It’s tasty and can be conveniently done ahead of time.

Here is the recipe as I made it:

Vegetable Salad #2

Mix together in a large bowl:

1 head of cauliflower, broken up into florets

1/2 of a small head of red cabbage, shredded or chopped

1/2 of a red onion, chopped

1/2 pound bacon, fried and crumbled

Dressing:

2 cups salad dressing (I used mayonnaise)

1/3 cup sugar

1/3 cup parmesan cheese

1 teaspoon salt

1/4 teaspoon pepper

Mix dressing into vegetables.

Let stand 4 hours or overnight.

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It’s time to sharpen those shredding and knife skills. I shredded the cabbage for this salad, but I do remember having it with chopped cabbage.

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There is a lot of chopping, shredding, and floret separating to do, but it really does go fast.

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Mix up the vegetables and mix up the dressing.

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Put it all together and that’s it!

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This is one of my all time favorite salads. I just love the flavors in this one – onion and bacon – how can you go wrong with that? Delish.

 

 

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