Cookbook:Broccoli Salad

Cookbook | Ingredients | Recipes

| Broccoli Salad

This salad is often served at potlucks.

Home-made broccoli salad

Broccoli salad from a restaurant

Ingredients

• 7 to 8 cups broccoli florets. Two bunches of broccoli supplies enough florets. If not, then add stems and stalk (peeled and chopped finely).
• for each cup of broccoli, one slice of crisp fried bacon, crumbled (smoked bacon works well)
• one red or sweet onion, chopped (Vidalia are recommended)
• one apple, chopped (optional)
• 1 cup raisins, plumped in boiling water
• 1 cup mayonnaise
• ½ cup sugar (or equivalent in artificial sweetener)
• ½ cup pecans or sunflower seeds
• dash of cider vinegar or lemon juice

Procedure

1. Whisk mayonnaise, sugar, and vinegar or lemon juice.
2. Mix remaining ingredients and combine completely in a large bowl.
3. Cover.
4. Cool in the refrigerator overnight before serving.

Notes, tips, and variations

• Keep refrigerated.
• May be served with additional pecans or sunflower seeds sprinkled over the top.