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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Broccoli Tomato Salad by Louise Bivens Recipe

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This recipe for Broccoli Tomato Salad by Louise Bivens is from School Librarian's 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 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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