Broccoli Salad
Makes 10-12 servings
Ingredients
2 bunches of broccoli (about 2-1/4 lbs)
10 slices of streaky bacon
1 large onion (preferably red, but use what you have)
1/3 cup dried cranberries (or raisins)
1 cup mayonnaise
1/4 cup sugar
2 TB apple cider vinegar
1/2 tsp freshly ground black pepper
1/2 cup toasted sunflower seeds
Directions
Cut the broccoli into small pieces, including the peeled stem.
Cook the bacon until crisp and set aside. Top, tail, and halve the onion, then slice it top to bottom in thin strips.
Combine the broccoli, onion, cranberries in a large bowl and crumble the bacon in. Set aside.
Whisk together the mayonnaise, sugar, vinegar, and black pepper in a small bowl, then pour it over the broccoli mixture and mix well with a spatula.
Refrigerate for a minimum of 2 hours and mix once more before serving. At serving time, top with the sunflower seeds.
Recipe based on one in Marcia Adams’ “Cooking from Quilt Country”
Makes 10-12 servings
Ingredients
2 bunches of broccoli (about 2-1/4 lbs)
10 slices of streaky bacon
1 large onion (preferably red, but use what you have)
1/3 cup dried cranberries (or raisins)
1 cup mayonnaise
1/4 cup sugar
2 TB apple cider vinegar
1/2 tsp freshly ground black pepper
1/2 cup toasted sunflower seeds
Directions
Cut the broccoli into small pieces, including the peeled stem.
Cook the bacon until crisp and set aside. Top, tail, and halve the onion, then slice it top to bottom in thin strips.
Combine the broccoli, onion, cranberries in a large bowl and crumble the bacon in. Set aside.
Whisk together the mayonnaise, sugar, vinegar, and black pepper in a small bowl, then pour it over the broccoli mixture and mix well with a spatula.
Refrigerate for a minimum of 2 hours and mix once more before serving. At serving time, top with the sunflower seeds.
Recipe based on one in Marcia Adams’ “Cooking from Quilt Country”
