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Broccoli Salad Recipe

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This recipe for Broccoli Salad, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Micelotti Robbins
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 lb. fresh broccoli
10 slices cooked bacon (pork or turkey)
1 large red onion, cut into thin bite sized strips
1/3 cup raisins
1 cup mayonaise
1/4 cup sugar
2 Tbsp. cider vinegar
1/2 tsp. black pepper

Directions:
Directions:
Wash the broccoli and allow it to drain well. Cut off the tough part of the stalk and discard. Chop the flowerettes and the tender part of the stalk. (This is about 8 cups of chopped broccoli).
In a large skillet cook the bacon (if not already cooked). Cut or crumble the bacon into bite-sized pieces. In a large bowl combine the broccoli, bacon, onion,and raisins.

In a small bowl whisk together the mayonaise, sugar, vinegar, and pepper. Pour the dressing over the broccoli mixture and toss to combine. Cover and chill for at least two hours before serving.

Store salad, covered for up to 48 hours in the refrigerator.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
The low-fat version uses turkey bacon, low-fat mayonaise, and equal or splenda. Most times I use broccoli crowns instead of the broccoli stalks and combine the salad ingredients in a large zipper topped bag (saves space in the refrigerator).

 

 

 

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