Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Cathy's Broccoli Salad




Source of Recipe


My friend and co-worker, Cathy Sly


Recipe Introduction


This is a simple and delicious make ahead salad. Don't put the dressing on TOO far in advance, because it will get too wet. Three hours worked well for me. Though Mike ate it 2 days later and still loved it. I minced the onions pretty tiny since I don't like biting down on raw onion. I also used Splenda instead of sugar in the dressing and it worked just fine - both the flavor and texture.



List of Ingredients




2 bunches broccoli, stalk discarded and cut into small florets
1 c. raisins
1 c. chopped pecans
1/2 pkg. (at least) of precooked bacon
1/2 red onion, chopped
Dressing (see below)


Recipe



Mix the broccoli, raisins, pecans, bacon and red onion in a large bowl. Add the dressing, toss well and refrigerate until ready to serve.


DRESSING:
1 c. mayonnaise
1 c. sugar [I used Splenda]
1 T. vinegar
1 t. salt
[Pepper, to taste]

Mix all ingredients.