Broccoli Salad with Feta
Ingredients:
Salad Base 2 Bunches Broccoli 1 Bunch Cauliflower ½ sm sweet onion or green onions, finely chopped 1 Cup Almonds (optional) ½ lb bacon, diced, fried crisp, well drained and crumbled 8 oz. of Shepherd's Dairy Feta Goat Cheese crumbled (any flavor) | Dressing 1 Cup Mayonnaise 2 Tbs. to 1/4 C. red wine or cider vinegar 1/2 Cup Sugar Salt and Pepper |
Combine the dressing ingredients mixing until there are as little lumps as possible. (You may want to make the dressing up ahead of time and chill it to marinate. This is better, but not mandatory).
Fry and crumble the bacon.
Cut the broccoli and cauliflower flowerets into bite size pieces. Chop the onion.
Toss together the broccoli, cauliflower, onion, almonds, sunflower seeds, bacon and Shepherd's Dairy Feta Goat Cheese in a large bowl with a leak proof lid.
Drizzle and toss the dressing over the vegetable mixture. Secure the lid on the bowl and rotate the bowl to cover the vegetables with the dressing. Place the salad in the fridge and rotate the bowl every 30 minutes to coat the vegetables. Allow the salad to marinate in the fridge for at least 3 hours.
This can also be made up the day before. I normally make the dressing up the day before and then toss the salad together early in the morning before leaving for work.
Enjoy!