Cheryl Hornickel
1 bunch Fresh Broccoli
1 med. head Cauliflower
6 slices Bacon, chopped
1/2 C. chopped Onion
3 T. Cider Vinegar
1/4 t. Pepper
3 T Brown Sugar
1 t. Salt
Cut broccoli and cauliflower into bite sized pieces. Cook in salted boiling water until just tender (do not overcook). Drain thoroughly.
Fry bacon until crisp, remove and drain on paper. Pour drippings into a cup, measure 3 tablespoons of drippings back into pan and cook onion until it is soft. Stir in remaining ingredients and simmer for 3 minutes.
Place vegetables in a bowl. Pour hot dressing over all and top with bacon.