Broccoli cauliflower salad has been to as many family gatherings as I have! It holds well, and leftovers are still tasty a day later for a quick lunch. From Linda Kangas of Outlook Saskatchewan.

Ingredients 

1 medium head cauliflower, broken into

florets (about 7-1/2 cups)

1 medium bunch broccoli, cut into florets

(about 4 cups)

2 cups seedless red grapes

6 green onions with tops, sliced

2 cups (8 ounces) shredded part-skim

mozzarella cheese

2 cups mayonnaise

1/4 cup grated Parmesan cheese

2 tablespoons sugar

2 tablespoons white vinegar

1/2 to 1 pound sliced bacon, cooked and

crumbled

Leaf lettuce

Additional red grapes, optional

Method

In a large bowl, combine cauliflower, broccoli, grapes, onions and mozzarella. 

In another bowl, combine mayonnaise, Parmesan cheese, sugar and vinegar; pour over vegetable mixture; toss to coat.

Cover and refrigerate for at least 2 hours. Just before serving, stir in bacon. 

Transfer to a lettuce-lined bowl. Garnish with grapes if desired. Yield: 15-20 servings.