"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Broccoli Salad Recipe

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

Terry McCarthy
Added: Tuesday, April 29, 2008


3 oz. pkg. reduced fat cream cheese
3 pasteurized egg whites (I use
2 T. vinegar
powdered egg whites mixed with water)
2 T. sugar
2 T. oil
1 T. mustard
1/4 tsp salt
(usually Grey Poupon Deli)
1/8 tsp garlic salt
Dash of pepper
6 c. broccoli flowerets
1/3 c. raisins
2 T. chopped onions
1/2 lb. crumbled cooked bacon (or substitute chopped pecans)

Combine cream cheese, egg whites, vinegar, sugar, oil, mustard and spices in a blender and mix well. In a separate salad bowl toss together broccoli, raisins and onions. Pour blender mixture over top of all of this and toss again. Garnish with bacon bits and chill for three hours before serving.




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