Crunchy cauliflower, broccoli and carrots with Mozzarella cheese, bacon and creamy Italian dressing. Great Picnic/Pot Luck salad.
This is a tribute to one special lady, and her great raw veggie salad recipe.
Back in June of 2011, I originally wrote this post. It was one of my earlier blog posts, and the photos weren’t so great, and it’s been sort of buried with some of my older stuff. I still love this salad, and I actually had it on our menu for Easter this past weekend. I decided a salad with a story like this, deserved new photos and to be brought to the fore-front of my website once again. So, today, let me tell you about this delicious salad, and where it got it’s name.
Cauliflower, carrots, broccoli and Mozzarella cheese mixed with bacon and creamy Italian dressing. So easy, and yet, so delicious!
My husband’s God-Mother, Peg, was one dynamic woman! You know the type, can brighten a room just by entering it? She was one of the hardest working women I have ever met. She loved her family with all of her heart and soul. No matter what was going on, she could always make the best out of any situation. This past April, (April 2011) she was taken from us way too early. She was only 58.
Early in our marriage, I attended an event in my husband’s family. Honestly, I don’t even remember what it was at this point? There on the buffet, was a raw vegetable salad, I took a spoonful. I sat down to eat and promptly went and got another spoonful. So tasty!! I asked Peg for the recipe and the recipe card has always been titled “Peg’s Salad.” It’s a great picnic salad, you should try it sometime!
So, in honor of Peg, and of Springtime picnics and being with your family, here is her recipe.
- 1 head cauliflower, chopped
- 1 bunch broccoli, chopped
- 1 small package (8 ounce) baby carrots, chopped
- 1 (8 ounce) package shredded mozzarella cheese
- 1 package bacon, fried and crumbled OR do what I do and use a 9 ounce package of real bacon pieces.
- 1 (16 ounce) bottle Kraft Creamy Italian Dressing
Chop the veggies, combine all of the ingredients and refrigerate for at least 8 hours. I usually make it the day before, and give it 24 hours. Tastes better after it's refrigerated a while.
The original recipe called for 1 bottle Seven Seas Creamy Italian salad dressing. I can never find this anymore. So, now I buy the Kraft Creamy Italian.
Amount Per Serving: Calories: 302 Total Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 55mg Sodium: 921mg Carbohydrates: 8g Fiber: 3g Sugar: 3g Protein: 21g