Inside or outside, that was the question. I set up both with the help of Beth and other family members. Four dogs have left the property for a spa and shot day at the vet. Preparations and flower arrangements were a-foot.
Note:
Rosie's potato salad was a big hit. I've now made it and it is really good.
People pictures later today. (Sorority formal 1956) Can you spot me?)
Ginny's Cauliflower and Pea Salad
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Submitted By: Ginn
Photo By: Molly
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"A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later."
INGREDIENTS:
1 large head cauliflower,
broken into small florets
1 (10 ounce) package
frozen peas, thawed
1 small onion, chopped
2 stalks celery, chopped
1/4 cup bacon bits
1/2 cup grated Parmesan
cheese
1 cup shredded reduced
-fat Cheddar cheese
1 cup light mayonnaise
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1 (8 ounce) container
reduced fat sour cream
1 tablespoon prepared
mustard
2 tablespoons granular no
-calorie sucralose
sweetener (such as
Splenda®)
2 tablespoons distilled
white vinegar
1 teaspoon seasoned salt
(such as LAWRY'S®)
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DIRECTIONS:
| 1. | In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese. |
| 2. | Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well. |
| ALL RIGHTS RESERVED © 2014 Allrecipes.com | Printed from Allrecipes.com 9/25/2014 |
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