Turn from evil and do good; seek peace and pursue it. Psalms 34:14
We ended up having a beautiful Memorial Day here, the weather turned from rainy to nice. I’m so grateful for all the men and women who devote their lives to keeping our country safe. My husband Jim served in the navy during the Vietnam War, my father served in the army during the Korean War, and my brother Dan has been serving in Iraq.
When Jim’s Dad died, all the letters Jim had written (while he was in the navy) to his father were given back to Jim. I spent an afternoon reading them. They were just wonderful and gave me great insight into the man Jim had become (he was only 17 when he went into the Navy, and I didn’t meet him until he was in his late 40s). That was one of the greatest gifts I’ve ever received.
At our house we have a tradition of Sunday afternoons get togethers we call “Dinner and Dominoes”. It’s just Jim, my Uncle Dave and me. This week we got together today since it was Memorial Day. I often use Jim and Uncle Dave as guinea pigs to try out new recipes. But today, we had a simple dinner of hot dogs (the really good kind that are all linked together), broccoli cauliflower salad, chips and dip, and baked beans. Of course, I place beans in the same category as raisins (except I probably wouldn’t eat baked beans under any circumstances!). And truthfully, I’m not a big broccoli fan, either, but I like it in this salad. So I actually only had to make one thing today, and that was the salad. Unfortunately the dominoes game didn’t turn out as well. Uncle Dave was the big weiner (I mean winner) today. Oh well, I’ll have my chance at revenge very soon!
This recipe was given to me back in the 80s by a wonderful lady named Jeannie Malecha (an absolutely outstanding cook). Haven’t seen her in years, but I use this recipe all the time. It’s very tasty and fresh, perfect for a hot spring day. The recipe as originally written called for 2/3 cups of white vinegar, but I like substituting tarragon vinegar for half. You may want to experiment with other vinegar flavors, and other combinations of veggies. Enjoy!
Here are the ingredients you’ll need to make the salad. Cut the broccoli and cauliflower into bite size pieces. Onions should be chopped, and I cut the tomatoes in half (you could leave them whole if you like).
Mix all the veggies together in a large bowl.
Mix the remaining ingredients (mayo, vinegars, oil, salt and sugar), together in a small bowl.
Whisk together thoroughly. Take a taste – it’s wonderful. I bet you could think of lots of other things to use it on!
Pour the dressing over the veggies and mix well. At this point you can serve it right away (we usually do) or you can refrigerate it for a few hours.
Here’s the finished product. It’s so pretty and refreshing, a perfect salad for a warm spring or summer day.
Broccoli Cauliflower Salad
- 1 head cauliflower, chopped in bite-sized pieces
- 1 head broccoli, chopped into bite sized piece
- 1 medium onion, chopped
- 1 pint cherry tomatoes, cut in halves (optional)
- 1 cup mayonnaise (not Miracle Whip or salad dressing)
- 1 teaspoon salt
- 1/2 cup sugar
- 1/3 cup white vinegar
- 1/3 cup tarragon vinegar
- 2/3 cup oil
- Mix cauliflower, broccoli, onion and tomatoes together.
- Mix together mayonnaise, salt, sugar, vinegars and oil. Pour over vegetable mixture and stir to coat. Refrigerate for 2 to 3 hours before serving (you can serve it immediately, but the flavors meld a bit if you wait).