Wednesday, January 9, 2013

Broccoli Salad

The recipe that I use for my Broccoli Salad was given to me by a dear friend several years ago.  She said that it was one of those things that all her friends asked her to bring to gatherings.  She liked it because you can put whatever you choose, or not, into it.  I started making it and realized that it is one of the easiest salads you can make.  I usually leave out the bacon and the raisins because of family preferences.  I do like mayonnaise so a lot of my salads have mayonnaise based dressings on them.  You can make this salad a day ahead of your serving day and leftovers keep for a couple of days in the fridge.  You can cut this recipe in half or double it and it always seems to work.

                                    BROCCOLI SALAD

1 large head broccoli (about 4 cups chopped pieces) 
6 to 8 slices cooked bacon, crumbled - optional
1/4 cup chopped red onion
1/3 cup raisins - optional
1/2 cup shredded cheddar cheese - optional
1/2 cup sunflower seeds - optional
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar

Trim off the large  broccoli leaves.  Remove the tough stalk at the end and wash and dry broccoli head thoroughly.  Cut the head into bite size florets and the stem into bite-size pieces.  Place in a large bowl.  Add the crumbled bacon, onion, raisins, and cheese. 

In a small bowl, combine the dressing ingredients, stir well.  Pour over the broccoli mixture and toss gently.  

Sprinkle the sunflower seeds (or any nut you might like) over the top of the salad just before serving. 

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