Basil Broccoli-Cauliflower Salad

Want a little different vegie salad?  This is a great fresh, crisp salad with a wonderful flavor.

In a large salad bowl, mix together the mayo (I use Best Foods Real Mayonaisse - or Helamanns east of the Rockies.  I'm a food snob with certain ingredients and mayo is one of them.  No other brand tastes as good!) sugar, basil and salt.

Cut broccoli and cauliflower.  You can used the pre-cut pieces, but you will need to cut them smaller into bite size pieces.  Stir into the dressing.

If you have never used jicama before, you are in for a pleasant surprise.  It is nice and crispy with a mild flavor.  Try adding them to your veggie trays!  Pick a medium size that is firm and relatively smooth.  Cut in half.

Peeling it can be a little tricky.  Pull back an edge with a small paring knife till you can grab it, then slowly pull.  Sometimes the peel breaks.  Just grab another edge and pull.  Cut off any parts that won't peel.

 

 

                    Julienne the jicima, chop the red onion and add to the salad.

Stir well, cover and refrigerate for a few hours till well chilled.

Cook bacon till crisp.  Cut into small pieces.  Don't stir in until just before serving.

When ready to serve, stir in bacon.  Serve from the bowl, or on individual plates lines with a few leaves of lettuce.  Enjoy!
 

Broccoli Cauliflower Basil Salad

5 c bite-size broccoli florets                               1-1/3 c mayonnaise

3 c bite-size cauliflower florets                           1/4 c sugar

1/2 medium jicama, julienned                            1-1/2 tsp dried sweet basil

1/2 medium red onion, julieened                        1/2 tsp salt

8 slices bacon, crisply cooked & crumbled

In large salad bowl, mix together mayo, sugar, basil & salt.  Add vegetables.  Refrigerate several hours to blend flavors.  Just before serving, add bacon.  Serves 8-10.