"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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Broccoli Salad Recipe

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This recipe for Broccoli Salad, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Stacey Julien from CC
Added: Thursday, September 24, 2009
Category:
Category:
Ingredients:  
Ingredients:  
1st: Mix for dressing and then chill
1 generous cup of mayo
2-3 T of vinegar (to taste!)
¼ cup of sugar (or to taste!)

2nd: Assemble dry ingredients
2-3 heads worth of broccoli florets
1/3 cup of matchstick carrots
1 cup of chopped celery
3 T of finely chopped purple onion
½ cup of sunflower seeds
½ cup raisins (if desired)
1 cup of shredded cheddar cheese (reserve a handful of cheese for top)
½ pound of bacon cooked and crumbled (reserve a little for top)
¼ cup of sliced almonds (to put on top--I like to use Almond Accents Honey Roasted or Butter Toffee Glazed flavors!)
Directions:
Directions:
Place chopped veggies and other dry ingredients in a large mixing bowl. Add the chilled dressing and mix together well. Pour into serving bowl and top with the reserved cheese and almonds. Since dressing has been chilled, you can serve immediately, but best to chill 30 minutes before serving.
Personal Notes:
Personal Notes:
Fantastic!!!

 

 

 

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