Broccoli Salad
(Glasscock County)

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1 bunch broccoli (cut into flowerets)
1 head cauliflower (cut into flowerets)
2 bunches green onions (diced and chopped)
1 cup real mayonnaise (nonfat if desired)
2 tablespoons red wine vinegar
1 tablespoon sugar (sugar substitute if desired)
Salt and pepper to taste
8 ounces cubed Monterey Jack cheese
4 ounces grated cheddar cheese
12-15 stuffed olives (cut in half)
1/3 cup imitation bacon bits (if desired)

Wash and prepare broccoli, cauliflower, and green onions. Set aside. Mix real mayonnaise, red wine vinegar, sugar, salt and pepper until smooth. Pour over vegetables. Add Monterey Jack cheese, cheddar cheese, olives, and bacon bits to vegetables. Toss well and chill for 12 hours.

Yield: 10 to 12 servings.