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Broccoli Tomato Salad by Louise Bivens Recipe

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This recipe for Broccoli Tomato Salad by Louise Bivens, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Davis
Added: Sunday, March 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 broccoli heads, no stems - just the heads
8-10 slices bacon, fried crisp & crumbled
1 ctn. cherry tomatoes, halved
1 pkg. green onions, chopped
1 c. slivered almonds
3/4 c. diced celery
1 c. cheddar cheese, shredded fine
DRESSING:
1 c. salad dressing or mayonnaise
1/2 c. sugar
2 T. cider vinegar (not white vinegar)
2 T. olive oil
2 T. sour cream
1 tsp. prepared mustard (French's)

Directions:
Directions:
Cut the broccoli into fairly small heads. Fry the bacon crisp and let cool before crumbling. Combine all the ingredients in a VERY LARGE bowl or soup pot.
Mix the dressing separately and add to the combined salad ingredients. If possible refrigerate overnight for best flavor.

Number Of Servings:
Number Of Servings:
20 +
Preparation Time:
Preparation Time:
1 to 1.5 hour
Personal Notes:
Personal Notes:
Louise Bivens and my mother, Virginia Brady, have been friends since 1929! Louise makes this salad for her Christmas party each year.

 

 

 

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