Broccoli Salad
November 29th, 2008 . by JoyceSalad Ingredients:
3 or 4 large bunches, broccoli, cut into florettes (or prewashed, precut broccoli florettes)
1/3 cup chopped red onion
1/3 cup shredded Parmesan cheese
1/3 cup frozen petite peas, thawed
1/3 cup real bacon bits
1 cup raisins (optional)
Toss all the above ingredients together.
Dressing Ingredients:
1 cup mayonnaise (I prefer Best Foods)
¼ cup sugar
1 Tablespoon white vinegar
Mix together the dressing ingredients, and then mix the dressing into the salad mixture. Let sit in the refrigerator overnight. It improves with age.
Hints:
Young, tender broccoli, fresh from the garden, is the very best for broccoli salad.
If broccoli is not quite tender enough, it may be steamed briefly.
Some fresh cauliflower may be substituted for some of the broccoli, if desired.
The ingredient amounts are flexible, according to personal preference. Also, add any ingredients which sound good to you.
[...] books, an insert included many years ago in our local newspaper. The recipe I was turned to, for Broccoli Salad, is one I know by heart, but I just enjoy getting out the old cook book. Laura remarked on how [...]
This sounds tasty indeed … and like you, I prefer Best Foods Mayo too!
Hugs and blessings,
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That salad sounds wonderful – love broccoli in anything.
Nice to see you today Joyce – thanks for stopping by. Take care and see you soon – Kellan
A truly Yummy recipe–popular with all!
Did you see the picture of it that I took for Thanksgiving dinner?
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