April 2007

Current Cooking

Broccoli and Cauliflower Salad

1/2 head broccoli, chopped florets

1/2 head cauliflower, chopped florets

1 red or sweet Vidalia onion, chopped

1 cup raisins, dried pineapple, cranraisins or any dried fruit

Combine in large bowl.

Dressing:

1 cup mayonnaise

1/4 cup vinegar

1/2 cup sugar

Mix and pour over salad. This dish stores well and gets better as it cools in the refrigerator.

-Submitted by Micky Connerat, Grayson, who receives a $25 credit on her Walton EMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

Email recipes or mail recipes to Walton EMC, Attn: Current Cooking, P.O. Box 260, Monroe, GA, 30655. Please include your Walton EMC account number.

Handy Tip

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