[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Fart Salad[/title][fusion_text]Week of May 26th-30th 2014
(courtesy of an Anonymous Party Line listener; taken from Senior Perspective magazine)
1 head cauliflower 1 head broccoli
8 ounces shredded cheddar cheese 3 ounces bacon bits
Dressing:
1 c. mayonnaise 1c. sugar
8 ounces sour cream
Break flowerets and peal stems; cut into bite-sized pieces. Mix dressing and mix salad well. Refrigerate any leftovers. NOTE: On day two you will understand the name
[/fusion_text][/fullwidth]