One of my favorite statesmen in history is Thomas Jefferson as well as his good friend John Adams, but I like Thomas Jefferson probably because he was such a gardener. :) He was not only famous for his gardens but his fine hams and his hospitality. He grew more than 250 kinds of vegetables at Monticello. His table was often filled with the good company of friends and family. The hours spent attending to his farm and enjoying his loved ones and guests were among his happiest. Shouldn't that be true for us all?
The tradition of an open door is not simply a sign of Southern hospitality but an American habit that has somewhat been lost in our hectic life styles. When we open our homes we open our hearts and we offer our best and welcome our guests to the bounty of our table. The best Sunday dinners are those where visitors become part of the family.
This recipe, Cauliflower Salad, has been served for many Sunday dinners at our home and has been a family favorite for almost 20 years. It can be made on Saturday and is actually a lot better if it is made a day ahead. It's wonderful with roast, baked chicken or turkey.
Cauliflower Salad
1 head cauliflower, cut and sliced in bite size pieces
1 head of Romaine or red leaf lettuce (I double the lettuce with a large crowd)
several handfuls of baby spinach
1 pound of bacon, fried crispy and crumbled
2 cups mayonnaise
1/2 Parmesan cheese
In a large bowl, cut up cauliflower, lettuce and add spinach. Toss all of this well. Then spread mayo over the top of the greens. You may need a little more mayo or less depending on the size of the bowl. Lightly cover greens and seal around edge of bowl with mayo. Then sprinkle Parmesan cheese over the top of mayo, again you may need a little more or less depending on the size of your bowl. You want the mayo covered with the Parmesan cheese. Then crumble the bacon over the top of the cheese. Seal the bowl with Saran wrap and let it set over night or make it at least 3 hours before you plan on serving it. When ready to serve, toss well.
The tradition of an open door is not simply a sign of Southern hospitality but an American habit that has somewhat been lost in our hectic life styles. When we open our homes we open our hearts and we offer our best and welcome our guests to the bounty of our table. The best Sunday dinners are those where visitors become part of the family.
This recipe, Cauliflower Salad, has been served for many Sunday dinners at our home and has been a family favorite for almost 20 years. It can be made on Saturday and is actually a lot better if it is made a day ahead. It's wonderful with roast, baked chicken or turkey.
Cauliflower Salad
1 head cauliflower, cut and sliced in bite size pieces
1 head of Romaine or red leaf lettuce (I double the lettuce with a large crowd)
several handfuls of baby spinach
1 pound of bacon, fried crispy and crumbled
2 cups mayonnaise
1/2 Parmesan cheese
In a large bowl, cut up cauliflower, lettuce and add spinach. Toss all of this well. Then spread mayo over the top of the greens. You may need a little more mayo or less depending on the size of the bowl. Lightly cover greens and seal around edge of bowl with mayo. Then sprinkle Parmesan cheese over the top of mayo, again you may need a little more or less depending on the size of your bowl. You want the mayo covered with the Parmesan cheese. Then crumble the bacon over the top of the cheese. Seal the bowl with Saran wrap and let it set over night or make it at least 3 hours before you plan on serving it. When ready to serve, toss well.
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