Broccoli Salad II - Jessica's Favorite
Source of Recipe
My version of a recipe from my friend, Cathy Sly
Recipe Introduction
This is based on Cathy’s Broccoli Salad. I wanted to make it for dinner one night but wanted to use what I already had as much as possible. Turned out that both Jessica and Mike liked it better this way. I used golden raisins because that’s what I had – regular or even craisins would be good, too. Also, I used toasted chopped hazelnuts, but pecans or walnuts would be great. For this particular salad I grated some white Cheddar that I had. I normally would use bagged, shredded Cheddar for this salad, but Jessica actually preferred it with the hand shredded cheese – it kind of melted into the creamy dressing and was more a flavor than a piece of the salad mix.
List of Ingredients
SALAD:
2 stalks broccoli, stalk discarded and cut into small florets
1 c. raisins – I used
1 c. chopped pecans
1/2 pkg. (at least) of bacon, chopped
1/2 red onion, minced
1/2 c. shredded white Cheddar
DRESSING:
1 c. mayonnaise
1 scant cup sugar or Splenda (I used Splenda)
2 T. apple cider vinegar
1 t. salt
Pepper, to taste
Recipe
SALAD:
Mix the salad ingredients in a large bowl. Add the dressing, toss well and taste. Adjust seasoning, as needed.
DRESSING:
Mix everything in a small bowl. Taste and adjust seasoning, as needed.
Makes about 2 quarts. 12-16 servings.
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