Broccoli and Cauliflower Salad

My sister and I have been a little busy lately: 3 moves, selling houses, a family reunion, and the holidays. We still have one move and one house to sell, but hopefully the crazy busy months are behind us. After months of frozen pizzas, fast foods, and box meals, we are back and ready for some real food. 

This recipe is one that our family makes at Thanksgiving nearly every year. A friend of mine brought it over to a barbecue with the delightful addition of sunflower seeds. Be sure to cut the broccoli and cauliflower into manageable bite-sized pieces.

Broccoli and Cauliflower Salad

Ingredients:
3 heads of broccoli, washed and cut into bite-sized pieces
1 head cauliflower, washed and cut into bite-sized pieces
1 cup. mayonnaise
2 TBS sugar
3 TBS apple cider vinegar
1/4 c. finely diced red onion
1 cup sunflower seeds
1 cup Jack shredded jack cheese
10 slices bacon, cooked and crumbled or sliced thin

Directions:
Combine broccoli and cauliflower in a large bowl. Set aside or refrigerate until ready to serve.
In a separate bowl, combine mayonnaise, sugar, vinegar and red onion. Dressing may be made ahead and refrigerated. 
Immediately before serving, combine broccoli and cauliflower and mayonnaise dressing. Stir in sunflower seeds, cheese, and bacon.

Summer Salad

This is a more- or- less recipe. Add more or less of whatever suits you. I like lots of mango, cilantro and lime and less black beans.

Summer Salad

Ingredients:

2 mangoes, peeled and diced

1 14.5 oz can black beans, rinsed and drained

4 ears corn, boiled and kernels cut off cob (or use high quality frozen, thawed and drained)

2 cups cut strawberries (quarters or eighths)

2 medium avocados, peeled and diced

1/2 bunch cilantro, washed, stems removed and chopped

1 lime

Directions: 

Combine mango dices, black beans, corn kernels, strawberries, avocado dices and cilantro in a large bowl. Cut lime in half and squeeze juice over the salad. Gently toss to coat. Cover and refrigerate 1-2 hours before serving.