2/19/07 note: I made this recipe today and a few ingredient amounts are not ideal.
The broccoli should be 14-16 cups
and the dressing amounts are a little heavy. Here is a better dressing ratio:
3 T. Red Wine Vinegar
1 ½ cups mayonnaise
1/3 cup granulated sugar
This recipe is not freezer worthy. It’s yummy, nonetheless, and perfect for luncheons, barbecues, receptions, showers, and cravings in the night. And I thought I’d share it with you. It’s taken from a couple different recipes that I have tried for broccoli salad and I’ve enhanced it with ingredients in portions we like in a generous size recipe.
Nikki’s Big Bowl Broccoli Salad
10-12 cups (uncooked) Broccoli in bite-size pieces
½ to ¾ cup red onion, chopped
½ lb. cheddar cheese or Colby jack in small cubes
1 cup golden raisins
½ cup sunflower seeds (unsalted is best but harder to find)
1 lb. bacon, cut up and fried
¼ cup Red Wine Vinegar
2 cups Hellman’s Mayonnaise (Best Food’s west of the Rockies)
½ cup granulated sugar
Combine all ingredients except mayonnaise, red wine vinegar, and sugar. In a separate bowl, whisk mayonnaise, red wine vinegar, and sugar until smooth. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours (if you’re patient and don’t want to scarf it down room temperature like I would).