Broccoli Salad

This is another salad I really enjoy. The crisp broccoli ,crumbly bacon, crunchy nuts, tangy cranberries, and delicious dressing all combine to make this one of my favorites. If you're short on time, you can use bottled poppy seed dressing in place of the homemade. You can tailor it to your tastes. Sometimes I replace the cheddar cheese with Swiss, or leave it out. Sometimes I use slivered almonds instead of the sunflower seeds. However you make it, this is a great side dish for a potluck or casual family dinner.

Broccoli Salad

The Essential Mormon Cookbook

2 bunches fresh broccoli (about 1 lb.) cut in small florets

1 medium red onion, finely chopped

1 cup grated cheddar cheese (I sometimes use Swiss instead)

6 strips bacon, cooked until crisp and crumbled

1/2 cup sunflower seeds or slivered almonds

1/2 cup craisins or raisins

1 recipe Broccoli Salad Dressing

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add nuts and craisins. Pour desired amount of dressing over salad. Stir briefly. This recipe is best when eaten the same day it is made.

Broccoli Salad Dressing

1 cup mayonnaise

2 tbsp. red or white wine vinegar

1/2 cup sugar

1/2 tsp salt

Mix ingredients. Chill at least one hour before tossing with salad. Makes 6 servings.

Posted by: Sallie