Summer is a time of salads and lots of pot luck picnics. Salads with a mayonnaise base should be kept cold until serving. Do not leave the salads out to get warm after eating. I like to bring ice cubes and place them in a large bowl with the smaller bowl of salad nested in the ice cubes. After serving the meal, place salads in the cooler of ice or in the refrigerator to prevent any food born illnesses. This salad was taken from Facebook this past week; I will be sharing other recipes that I have found on Facebook. I added onion to this recipe, as we like them in salads; but they can be omitted.

Amish Salad

1 Head of broccoli

1 Head of cauliflower

1/2 Cup red onion, diced (optional)

1 Cup mayonnaise

1 Cup sour cream

1 Teaspoon salt

1/2 Pound bacon, fried and crumbled

1 Cup shredded cheddar cheese

Chop broccoli and cauliflower in bite size pieces and place in a large bowl. In small bowl; blend the mayo, sour cream, sugar; and salt; mix well and pour over the vegetables. Add the crumbled bacon and cheese, stir to blend. Reserve a small amount of cheese and bacon to sprinkle on top for garnish. Refrigerate a few hours before serving.

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