This makes a complete meal served with some crackers in the summer. The color appeal on the buffet is worth the extra time and effort this salad takes. Start your salad by cooking until crisp, one pound of bacon. Next, very finely chop 1 head of cauliflower and 1 bunch of broccoli into a large bowl. Make sure you only chop the flower parts of these vegetables.

Finely chop 1 small to medium red onion; add this to the bowl. If you are not ready to serve right now, don't go any further. When ready to serve, crumble the bacon that you cooked into the bowl. Add an 8 oz. package each of yellow and white Cheddar cheese.

The dressing for this salad is made by mixing 1 cup mayonnaise style salad dressing and 1 teaspoon sugar, 1 teaspoon vinegar and a pinch of salt.