Confetti Salad
(Grayson County)

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1 head cauliflower, broken into florets
1 bunch broccoli, cut into bite-size pieces
1/4 cup chopped onion
8-ounce can water chestnuts, sliced and drained
1 ounce pimento, drained
16-ounce can kidney beans, drained

Dressing:
1/4 cup sugar
1/3 cup vinegar
1/2 cup lite salad dressing
1/3 cup canola oil

Topping:
1 cup low-fat cheddar cheese, grated
1/2 cup fat-free bacon bits

Combine cauliflower, broccoli, onion, chestnuts, pimento and beans in a large bowl. Set aside. Dissolve sugar in vinegar, mix well. Add salad dressing and oil, mix. Drizzle dressing over vegetables; chill. Before serving, sprinkle topping of cheese and bacon over vegetables.

Yield: 12 servings.