“Frequently, a guest requests this recipe. We serve it as an appetizer but with the addition of diced turkey, it makes an excellent luncheon salad.” –West Dover Inn, West Dover, Vermont
Yield:
Serves 6-8Ingredients
1 pound cauliflower florets
1 pound broccoli spears (trimmed to 2 inches)
Seasoned salt and pepper to taste
1 teaspoon curry powder
1/4 teaspoon dry mustard
1 dash Tabasco sauce
1 cup mayonnaise
1 ounce French dressing (bottled)
Instructions
Blanch vegetables and drain well. Add dry ingredients and Tabasco sauce to mayonnaise. Stir to blend. Beat in French dressing gradually until thoroughly mixed. Place vegetables in bowl, add dressing, and lightly toss. Refrigerate for at least 2 hours. At serving time place each individual serving on a bed of lettuce.