Cooking with Barbara
Fresh veggies

These 2 salads are great in warm weather - even though summer is almost over, they are good in September and into October.

The first salad, I had at a covered dish lunch at Oak Forest Church. I believe a Mrs. McClure brought it and she gave me the recipe.
Cold Vegetable Salad
4 cups broccoli
4 cups cauliflower

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup salad dressing
1-1/2 Tbs. sugar
1 tsp. sale
1/2 tsp. pepper
Mix well and chill

Springtime Pea Salad

1 pkg. frozen tiny peas, thawed
2 celery ribs chopped
1 cup small cauliflowerets

3 green onions
chopped
1/2 cup ranch dressing

1/4 cup sour cream
4 strips cooked bacon, crumbled
1/4 cup sunflower seeds (optional)

In a large bowl combine peas, celery, cauliflower and onions. Combine ranch dressing and sour cream. Pour over salad. Refrigerate at least one hour. Just before serving, add bacon and sunflower seeds.