Veggie and Bacon Salad

• Meat

  • 8 oz Bacon, fried

• Produce

  • 3 bunches Broccoli, organic
  • 1/2 medium head Cauliflower
  • 1 English cucumber, Small
  • 1/2 Lemon, large
  • 1 bunch Radish, organic

• Condiments

  • 3/4 cup Mayonnaise

• Baking & Spices

  • 1 Salt and pepper

• Other

  • ¼ cup – ranch

Found on valyastasteofhome.com

Description

Ingredients

• ½ medium head – cauliflower
• 1 small – English cucumber
• 1 bunch – organic radish
• 3 bunches – organic broccoli
• ½ large - lemon
• 8 oz. – bacon (fried)
• Dressing and Seasoning:
• ¼ cup – ranch
• ¾ cup – mayonnaise
• Salt and pepper (to taste)

Directions

• Rinse broccoli. Cut the broccoli florets into bite size pieces. Squeeze lemon juice over broccoli. Mix well for 30 seconds or until broccoli absorbs all the lemon juice (there should be very little at the bottom of the plate). Let the broccoli stand on a counter top for an hour and a half.
• Fry bacon. Place on a paper towel for excess oil to drain and absorb into a paper towel. Once the bacon cools, cut it into very small pieces.
• Rinse and cut the rest of the vegetables. Place all vegetables and bacon into a large salad bowl and cover with plastic food wrap. Refrigerate until ready for use. Immediately before serving, mix in the dressing well. Add salt and pepper to taste. Mix again.
• Serve immediately.