The weekend is upon us and time for some laid back, cool summer food. Family get togethers, picnics, swimming. We all love salads and quick food in the summer. Below is the Broccoli Salad recipe that I have been making for the past 15 years. I got is from a cousin in Jerry's family, Gwen Loftis, who is a great cook. I often take it to potlucks and it disappears quickly. Mr. World-Traveler, my husband Jerry, eats anything overseas but will not eat cooked broccoli! So this recipe using fresh, raw broccoli is my only way of getting it past him. Hope you have a great weekend and enjoy this recipe. See you on Monday.
Broccoli Salad
3 stalks raw broccoli, washed,and cut into small pieces (I use the tender stems, also, just peel and cut them up.)
2/3 c. raisins
1 stalk celery, med. fine chopped
1/2 c. onion, chopped finely
10 slices bacon, fried, blotted and crumbled
3 Tbsp. pecan, chopped
Dressing:
3 Tbsp. any vinegar (I like rice vinegar)
1 c. mayo (I used the light)
1/2 c. sugar (I have substitued sweetener for the sugar to save calories)
1. Mix the dressing in a small bowl.
2. Mix all other ingredients in a larger mixing bowl except the bacon and the pecans.
3. Pour the dressing over the ingredients and gently turn to coat all. Refrigerate.
4. Just before serving, mix in the bacon and the pecans.
5. Pour into a lovely glass or ceramic salad bowl and serve.
Get in the front of the line, because it will go quickly! It is great with any barbequed meat, or ham slices. If you have any leftovers, they can be saved and eatten the next day, but they are not as fresh or tasty as the first day. This is why I usually only make it for a dinner party or potluck.
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