Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Cauliflower -- broken into |
| \N \N | Florets |
| 1 bunch | Broccoli flowerets -- |
| \N \N | Broken |
| 6 smalls | Tomatoes -- quartered |
| 4 eaches | Carrots -- thinly sliced |
| 4 eaches | Green onion -- with top |
| \N \N | Sliced |
| 1 cup | Chopped celery |
| 6 slices | Bacon -- cooked & crumbled |
| \N \N | Or 1/2 cup bacon bits |
| 1 cup | Shredded cheddar cheese |
| 1 \N | Bottle |
| 1 \N | Bottle |
| \N \N | Blue cheese salad dressing |
| 8 \N | Oz |
| \N \N | Ranch salad dressing -- 8 |
| \N \N | Oz |
Combine vegetables, bacons and cheese in a large salad bowl. combine salad dressings; pour over salad and toss to mix. Chill. Yield; 16 to 20 servings.
Recipe By : Taste Of Home