Broccoli/Bacon/Raisin Salad
From Dolly Petith
I believe this recipe originated with Bonnie Dunham and has been copied and passed on to numerous friends and family. It is delicious, nutritious and a gem. Cutting the broccoli and frying the bacon both take time but worth every minute. Serves 8
One bunch of fresh broccoli—wash and drain and break into small pieces, cutting stem into small pieces also.
Add 1/2 cup of chopped red onion
Add 1 cup of chopped celery
Add 1 pound of bacon, fried crisp, drained and crumbled
Add ½ cup hulled sunflower seeds
Add ½ cup raisins
Dressing: ¾ cup mayonnaise
Add ¼ cup of sugar
Mix thoroughly with 2 tablespoons balsamic vinegar
Pour over salad and serve chilled
Refrigerate leftovers
So delicious – you’ll serve it often
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