Tuesday, October 25, 2011

Broccoli Salad

Why, oh why, have I never made this before? It's that tried-and-true broccoli salad with the raisins, bacon, and nuts that appears on so many buffet lines. And I love it! And now I know: it's SUPER easy to make. Easy to double or triple! Not so cheap and healthy, but at least it contains real foods :-). And when do we Southerners ever pass up a chance to pair bacon with a vegetable? Add mayonnaise and it's dream food.

~from Heart and Soul, a Memphis Junior League Cookbook (titled "Broccoli with a Twist")

  • 1 1/2 c. mayo or salad dressing
  • 3/4 c. sugar
  • 2 T. cider vinegar
  • 1 T. lemon juice
  • 5 c. broccoli florets*
  • 1/2 c. raisins
  • 1/2 c. chopped pecans, toasted
  • 1/2 c. chopped red onion
  • 12 slices bacon, cooked crisp and crumbled**
*about 2 bunches broccoli or 1 pound of pre-cut florets
**can substitute 1 package pre-cooked bacon here

  1. Whisk mayo, sugar, vinegar, and lemon juice together.
  2. Toss broccoli, raisins, pecans, red onion, and bacon together. Stir in dressing.
  3. Serve immediately or chill until serving.
~Makes 6 side-dish servings

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