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Broccoli Salad Recipe

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This recipe for Broccoli Salad is from The Gribbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c fresh broccoli flowerettes (reserve stems)
1 c chopped celery
4 green onions
8 thin slices cooked bacon, crumbled
1/2 c pine nuts
1/2 c cashews
1/2 c golden raisins

Dressing:
1 c mayonnaise
1/2 c sugar
3 T white vinegar
Directions:
Directions:
Measure out the 4 c of broccoli, then take the stems and peel the tough "skin" off of them. Put these stems in the food processor and chop them up finely. This gives the salad a nice crunch. Add other ingredients and toss with dressing.

I cut up all the veggies and measure the other ingredients and put them in baggies. All that, plus the dressing, can be made a couple of days ahead. Then, just mix it all together a few hours before you serve it. This salad is a great leftover, too.
Personal Notes:
Personal Notes:
I think this is the best Broccoli Salad I've ever had. It comes from the sister (Linny Schut) of my close friend Laura Fiore and my 80's boyfriend Tom Alexander. The Alexanders are all excellent cooks.

 

 

 

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