{"id":4879,"date":"2026-07-03T13:37:00","date_gmt":"2026-07-03T13:37:00","guid":{"rendered":"https:\/\/relocationtimess.com\/?p=4879"},"modified":"2026-07-03T13:37:00","modified_gmt":"2026-07-03T13:37:00","slug":"the-nostalgic-midwestern-salad-that-deserves-a-comeback-this-summer","status":"publish","type":"post","link":"https:\/\/relocationtimess.com\/?p=4879","title":{"rendered":"The nostalgic Midwestern salad that deserves a comeback this summer"},"content":{"rendered":"
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\n On the eve of the nation\u2019s 250th anniversary, families and friends across the United States are preparing to mark the holiday with a summer cookout. A potluck salad that\u2019s been a showstopper at Meggan Hill\u2019s family gatherings for more than 50 years should be on your picnic table. The creamy side dish is sure to get your guests\u2019 taste buds fired up.\n <\/p>

Read more Strength training for seniors is crucial for aging comfortably. This is the equipment you need to start your journey<\/a><\/p>\n

\n \u201cMidwestern food is often judged or almost dismissed because some of the classic recipes include a fair amount of mayonnaise. \u2026 They deserve more attention though, if you ask me,\u201d said Hill, a food blogger and author of \u201cThe Culinary Hill Cookbook: Modern Home Cooking With a Midwestern Heart,\u201d released June 16. \u201cNot because we\u2019re trying to impress anyone. Just because we\u2019re trying to feed them well and hopefully leave them with a happy memory \u2014 or at least happy taste buds.\u201d\n <\/p>\n

\n Rich with mayonnaise and cheddar cheese and flavored with bacon, the nostalgic broccoli and cauliflower salad will convert even those with a strong dislike for veggies. As a Midwestern celebration food, it\u2019s a side that should be enjoyed when the occasion calls for something more indulgent.\n <\/p>\n

\n For Hill, a Wisconsin native, food was the centerpiece of every gathering while she was growing up.\n<\/p>\n

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\n“The Culinary Hill Cookbook” remains true to Hill’s Midwestern roots, serving up no-sweat backyard barbecue dishes and a few mayo-based comfort foods.<\/span>\n<\/div>\n
Culinary Hill Inc.<\/figcaption>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\n \u201cI have core memories around food, like trying raw mushrooms with dill dip for the first time at a neighborhood block party. It was love at first bite,\u201d Hill told CNN. \u201cThanksgiving was \u2014 and still is \u2014 about the food. Birthday parties are about the food. People gather around the table, and those memories are so vivid.\u201d\n <\/p>\n

\n The inspiration behind the salad was Piggly Wiggly, a grocery store chain that was \u201can early pioneer of premade deli salads,\u201d according to Hill. Her grandma, mom and aunts made this broccoli and cauliflower salad long before Hill was born. However, she was able to try it from the supermarket itself in Sheboygan, Wisconsin, during annual summer camping trips on Lake Michigan.\n <\/p>\n

\n \u201cIt was a summer tradition,\u201d Hill said. And now, it\u2019s a year-round custom. \u201cA party isn\u2019t complete \u2014 even at Christmas when you wouldn\u2019t think a chilled salad like this would fit on the buffet. \u2026 My family can\u2019t get enough of it, and I still make it for every holiday to this day. In fact, I\u2019m making it this weekend. It\u2019s crunchy, creamy, salty, sweet and to us, it\u2019s familiar. It hits all the notes and is a great standby.\u201d\n <\/p>\n

\n Midwestern foods hark back to a simpler time\n<\/h2>\n
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\nNow a Californian, Hill says she feels more connected than ever to the Midwest through her recipes.<\/span>\n<\/div>\n
Culinary Hill Inc.<\/figcaption>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\n Even though her parents \u201cweren\u2019t big cooks,\u201d Hill found herself drawn to cooking and baking in high school. \u201cI love eating, so my passion for cooking comes naturally,\u201d she said.\n <\/p>\n

\n Hill began crowdsourcing recipes from friends and family members while studying communications at the University of Wisconsin-Madison. By 2010, that project transformed into a tiny spiral-bound self-published cookbook. Hill said it was \u201clike the kind you might see at a church or school fundraiser. That was the original \u2018Culinary Hill Cookbook.\u2019 I printed 100 copies and gave them away to everyone whose recipes were mentioned,\u201d she said.\n <\/p>\n

\n Aiming to share these treasured dishes more widely, she launched a food blog focused on Midwestern recipes that feel like home. Today, Culinary Hill has grown into a site that\u2019s 1,379 recipes strong, including classics such as sloppy joes and slow cooker meatballs with grape jelly sauce.\n <\/p>

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\n Hill honed her skills in 2016 by enrolling at the College of the Canyons Institute for Culinary Education in Santa Clarita, California. That classic training is evident in her meticulously tested and thoughtfully explained recipes. In Hill\u2019s new book, you will find plenty of spot-on restaurant copycats, no-sweat backyard barbecue dishes \u2014 and yes, a few mayo-based comfort foods for good measure.\n <\/p>\n

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fabiomax\/iStockphoto\/Getty Images<\/figcaption>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\nRenowned chef Hillary Sterling shares her favorite recipe for dining solo<\/span>\n<\/p>\n

4 min read<\/div>\n<\/div>\n<\/section>\n<\/div>\n

\n Although the mom of three has lived in California for 15 years, Hill said she feels more connected than ever to the Midwest through these recipes. Frequent visits to Wisconsin to share quality time \u2014 as well as scotcheroos and ham roll-ups \u2014 with her family (including Calvin, 14, Charlotte, 11, and Julian, 6) help keep her grounded to her roots.\n <\/p>\n

\n If you decide to add the broccoli and cauliflower salad to your menu, Hill suggested starting with half of the dressing quantity below, adding more after you try a taste.\n <\/p>\n

\n \u201cI often only use half, but my family said I absolutely could not print it without their preferred quantity of mayo,\u201d she said with a laugh. \u201cAlso, if you feel like bacon and cheese sounds too rich, you can swap in raisins and shelled sunflower seeds.\u201d\n <\/p>\n

\n You have Hill\u2019s permission to make this creamy salad recipe your own. Because these are your <\/em>memories, and you can make new ones starting now.\n <\/p>\n

\n \u201cI think Midwestern salads are having a renaissance because people are searching for the dishes they remember,\u201d Hill said. Or folks are craving some grounding in a simpler time. Done in just 25 minutes \u2014 crisping the bacon is the only cooking required \u2014 this salad is simply perfect for picnics and potlucks.\n <\/p>\n

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\n22 under-$50 kitchen tools that even professional chefs swear by (Courtesy CNN Underscored)<\/span>\n<\/p>\n<\/div>\n<\/section>\n<\/div>\n

\n Nostalgic Midwestern Broccoli and Cauliflower Salad\n<\/h2>\n

\n If you\u2019re crunched for time, feel free to swap in bacon bits.\n <\/p>\n

\nYield:<\/strong> 12 \u00bd-cup servings\n <\/p>\n

\nTotal time: <\/strong>25 minutes\n <\/p>\n

\n Ingredients\n<\/h2>\n

\n \u25cf 2 cups mayonnaise\n <\/p>\n

\n \u25cf 1 cup granulated sugar\n <\/p>\n

\n \u25cf \u00bc cup white vinegar\n <\/p>\n

\n \u25cf 4 cups bite-size broccoli florets, from 2 bunches\n <\/p>\n

\n \u25cf 4 cups bite-size cauliflower florets, from 1 head\n <\/p>\n

\n \u25cf 2 cups shredded mild yellow cheddar\n <\/p>\n

\n \u25cf 1 pound bacon, cooked and crumbled\n <\/p>\n

\n \u25cf 1 small red onion, peeled and diced (about 1 cup)\n <\/p>\n

\n Instructions\n<\/h2>\n
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  1. \n\n Make the dressing: In a small bowl, whisk together mayonnaise, sugar and vinegar.\n <\/span>\n<\/li>\n
  2. \n\n In a large bowl, combine broccoli, cauliflower, cheese, bacon and onion.\n <\/span>\n<\/li>\n
  3. \n\n Pour dressing mixture to taste over the salad ingredients and toss well until evenly coated.\n <\/span>\n<\/li>\n
  4. \n\n Refrigerate for at least 1 hour. Some separation may occur, so stir to combine before serving. Store leftovers in an airtight container for up to 4 days.\n <\/span>\n<\/li>\n<\/ol>\n<\/div>\n

    \nKarla Walsh is a Des Moines, Iowa-based freelance lifestyle writer with more than 18 years of editorial experience.\n<\/p>\n

    \n

    Recipe adapted from \u201cThe Culinary Hill Cookbook: Modern Home Cooking With a Midwestern Heart\u201d by Meggan Hill. Copyright \u00a9 2026 by Meggan Hill. Published by Culinary Hill Inc.<\/p>

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    Start a new tradition with a Midwestern salad that\u2019s been in one family for more than 50 years. 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