"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 BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Bahnsen
Added: Thursday, December 15, 2005


2 bunches of broccoli
2 C of sunflower kernels
1 lb. bacon (cooked, drained and crumbled)
1/2 cup of Chopped Red Onion
1 1/2 cup salad oil
1/3 tsp. salt
1/2 tsp. black pepper
4 T parmesean cheese
2 T Steen's Cane Vinegar
3 T white onion (chopped or grated)
1/2 cup sugar

Mix, broccoli, sunflower kernels, bacon crumbs, and copped red
onion and refrigerate at least two hours prior to serving or
overnight. For Dressing you need to mix the ingredients and
pour over salad and refrigerate at leat one hour prior to serving.




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