My darling mother wanted to appease her picky eater of a daughter at this month’s cooking class by featuring a few side dishes packed full of veggies. She reached out to her sister Linda for one of her tried and true recipes. This broccoli salad has been served to many Air Force service people and their families, and each of them have been pleased to enjoy it over the years!
Courtesy of Aunt Linda. Serves enough for a crowd.
- 2 bunches of broccoli, chopped
- 10 slices of bacon (fried & crumbled)
- 1/2 cup raisins
- 1/4 cup chopped red onion
- 1 cup mayo
- 1/2 cup sugar
- 1 Tbsp. vinegar
- sunflower seeds (optional)
Combine broccoli, bacon, raisins and onion in a bowl. To make sauce, combine mayo, sugar and vinegar.
Pour sauce over veggie mixture, mix well and let sit. You may add sunflower seeds for added taste, if desired.
MY THOUGHTS ON THE RECIPE: Does this not scream summer BBQ to anyone else? I do wish we had the time to let the dressing really soak into the broccoli mixture. Sort of like pasta salad, you knew this would taste better the next day once everything had a chance to marry in the bowl. While the healthy eater in me was freaking out about the bacon, mayo and sugar (EEK!), my taste buds were quite content. We didn’t include the raisins or the seeds due to some dietary restrictions in our group, but I think they would have only added to this yummy side dish.
What can I say, I’m a broccoli fan. This guy, on the other hand, is not:
He much prefers chicken marsala. Do you blame him? At least you have two more parts in this month’s cooking class series TO LOOK FORWARD TO!