"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Amish Broccoli Salad Recipe

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This recipe for Amish Broccoli Salad, by , is from Zuech Family Cookbook, 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!

Contributor:  
Contributor:  
Josh Newman

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 lbs. Fresh Broccoli
10 Slices Turkey or Pork Bacon
1 large Red Onion, cut into thin bite-sides pieces
1/2 Cup Dry-Roasted Shelled Sunflower Seeds
1/3 Cup Raisins
1 Cup Mayonnaise
1/4 Cup Sugar
2 Tbsp. Cider Vinegar
1/4-1/2 tsp. Black Pepper

Directions:
Directions:
Wash the broccoli under running water and allow it to drain well. Cut off the tough part of the stalk and discard. Chop the flowerettes and the tender part of the stalk into small pieces. (You should have about 8 cups chopped broccoli.)

In a large skillet cook the bacon until crisp. Cut or crumble the bacon into bite-size pieces. In a very large bowl combine the broccoli, bacon, onion, sunflower seeds, and raisins.

In a small bowl whisk together the mayonnaise, sugar, vinegar, and pepper. Pour this dressing over the broccoli mixture and toss to combine. Cover and chill for at least 2 hours before serving, stirring occasionally. Store salad, covered, for up to 48 hours in the refrigerator.

Number Of Servings:
Number Of Servings:
16 Servings
Preparation Time:
Preparation Time:
2 -3 Hours
Personal Notes:
Personal Notes:
Josh makes this every Thanksgiving as a great addition to our dinner.

On a personal note, my kids are not raisin fans, so Josh likes to substitute Craisins for the raisins.

 

 

 

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