Broccoli Salad Recipe from Mother Hen in the Kitchen Cookbook
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1 lg. Broccoli crown, chopped fine (about 4c.)
1/2 head Cauliflower, chopped (about 2 c.)
1/4 c. Shredded carrots
1/3 c. finely diced celery
2 c. shredded Cheddar or Colby
1/2 c. diced fried bacon
1/4 c. sliced almonds, toasted*
Place all together in a mixing bowl, reserving some of the cheese, bacon and almonds for garnish, if desired.
2 1/2 c. Salad dressing
1/2 c.Sugar
1/4 c. Vinegar
1 tsp. Liquid Smoke
1 tsp. celery seed, optional
Mix together thoroughly with a wire whisk. Fold into vegetable mixture
Refrigerate several hours before serving. *To toast the almonds, put them in an oven-proof dish and bake at 325° till they're lightly browned, about 10 min. Watch them closely!
From: Mother Hen in the Kitchen Cookbook
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