"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Broccoli Salad Recipe

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This recipe for Broccoli Salad, by , is from The Women of River Club Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Gallagher
Added: Friday, July 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dressing
1 c.mayonnaise
1/3 c.sugar
3 T. white vinegar

Salad:
2 large heads of broccoli cut into small pieces. Do not use all of the stems (remove about 2 in.)
1/2 c.chopped red onion
1/2 c.raisins (regular)
1/2 c. chopped walnuts
10 strips of cooked thick bacon. Cut into small pieces

Directions:
Directions:
For Dressing:
Mix Dressing ahead of time and let stand refrigerated for at least 2 hours before adding to salad ingredients.

For Salad:
Toss Dressing over Salad ingredients and refrigerate at least 6 hours to allow dressing to saturate broccoli.

Enjoy.

Personal Notes:
Personal Notes:
At times I've used Miracle Whip and that is just fine.

 

 

 

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