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| MOM'S BEST BROCCOLI SALAD | |
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My mother always made this growing up. I'm not sure if she made it directly from a recipe or if she made it her own. I've seen many versions of this in store deli's, restaurants and a million different recipe versions online but nothing truly compares to this. Others are always using other ingredients, or lacking half of the stuff that makes this such a well balanced recipe. It really has it all - crunchy, chewy, soft, sweet, salty, tangy, nutty. It's always a huge hit! I've made it so many times and scribbled the recipe down for others onto any available paper that it's ingrained in my head. I tend to eye-ball the loose ingredients, based on how much broccoli I am using, so the portions of the ingredients (aside from the broccoli florets) are more or less guidelines or suggestions. Use your best judgment and try to just use enough of each ingredient to balance everything out evenly. 6 to 8 slices of bacon, cooked and drained, crumbled or torn into pieces 3 or 4 crowns of broccoli, cut into bite-size pieces 1/3 to 1/2 cup chopped red onion 1/3 cup dried cranberries 1/4 cup dry-roasted, salted (shelled) sunflower seeds 1/2 cup shredded sharp cheddar cheese Note 1: Broccoli Salad is best made a day in advance, but can be made and refrigerated for an hour or more before serving (it just won't have absorbed as much flavor and will be a bit dry). Note 2: Always before serving, stir the Broccoli Salad well, getting as much of the dressing that seeps to the bottom of the bowl as possible, back to the top and well mixed/tossed in the entire salad mixture. It is normal for there to be extra dressing sitting at the bottom of the dish a day later, just stir/toss/mix well and serve. Cook bacon, drain and let cool - set aside for later and discard drippings. Chop broccoli florets into bite size pieces, discarding the stems and put into a large mixing or salad bowl. Chop red onion and sprinkle into the bowl with the broccoli. Add dried cranberries, sunflower seeds and shredded sharp cheddar cheese and toss. Prepare dressing. DRESSING: 1 cup mayonnaise 1 tbsp. distilled white vinegar 1/4 cup white sugar Note 3: Make more as desired for larger batches. In a separate smaller bowl, mix mayonnaise, vinegar and sugar. Stir until sugar is dissolved. Pour dressing over broccoli mixture, toss to coat well. Refrigerate for at least 4 hours before serving, but best if made a day ahead of eating. Crumble (or tear into small pieces) bacon into the salad before serving, then stir in (or use bacon substitute). Adding the bacon or substitute last, prevents it from getting too soggy, but it’s not a huge deal if you want to put the bacon or bacon substitute in before refrigerating). Share delicious crunchy, sweet, salty, nutty, cheesy awesomeness with friends and family. Great for parties, holidays dinners, cook outs, block parties or other events. Sometimes I just make this to eat without any other dishes because I love it so much! Submitted by: Marjorie Smith | |
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