Originally posted February 17, 2007.
Don’t be afraid to try this out on your broccoli-haters. It’s possible they just hate cooked broccoli. I didn’t even know until I was in seventh grade that some people eat broccoli raw. That’s about the time I converted over to being a broccoli-lover.
Broccoli salad is TASTY and perfect for luncheons, barbecues, receptions, showers, and cravings in the night. So I thought I’d share it with you. This particular recipe is 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
Salad Ingredients: 14-16 cups raw Broccoli in bite-size pieces
½ to ¾ cup red onion, chopped
½ lb. cheddar cheese or Colby jack in small cubes or grated but cubes are cuter ;)
1 cup golden raisins or dried cranberries (Craisins)
½ cup sunflower seeds (unsalted is best but harder to find)
1 lb. bacon, cut up and fried, drained
Dressing ingredients: 3 T. Red Wine Vinegar
1 ½ cups Best Food’s mayonnaise
1/3 cup granulated sugar PREPARATION:
Combine all Salad ingredients. In a separate bowl, whisk together Dressing ingredients: 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).
This post is linked at Ultimate Recipe Swap.
1 comment:
Try this too:
Cook some sliced carrots about 3 minutes. Add some cut-up broccoli, bits of red bell pepper, bits of green bell pepper, and if you want some cauliflower cut up. Cook until tender. Then when served add a little ranch dressing (especially BYU ranch dressing). Very yummy!
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