"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Salad Recipe

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This recipe for Broccoli Salad, by , is from Meals With Beautiful Memories Of My Children and Grandchildren, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, July 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 cups fresh broccoli florets
1/2 cup raisins (I use dried cranberries)
1/2 cup sunflower seeds
(I use blanched almonds instead).
1/2 cup cooked, crumbled bacon
1/4 cup of red onions, chopped finey
1 cup of frozen peas,thawed
I don't use peas. Don't like them.
.
Dressing:
1 cup mayonnaise
2 tablespoons basalmic vinegar
1/2 cup sugar

Directions:
Directions:
Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Broccoli salad serves 4 to 6.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I got this off the internet. I made it for Chelsie's graduation party, It was a big hit with Debbie's husband.

 

 

 

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