Broccoli Salad

This recipe is one that I love!  I love to make salads, but then you have the problem of having to have a salad dressing that everyone likes (and is in date!) on hand.  Also, most salads are best when served fresh.  This one, however, is an exception.  I actually enjoy it more after it has been sitting in the fridge for a day or two.  There are many variations of this recipe, but this one comes from a cookbook published by the Telephone Pioneers of America called Celebrations.  It was first printed in 1999.  I am not sure if it has been reprinted or updated.  They have another excellent series of cookbooks called Calling All Cooks.  I like the Celebrations cookbook because instead of dividing the recipes by appetizers, desserts, etc., they categorize them by occasion.  For example, they have recipes for Easter Dinner, Cinco de Mayo, Tailgating, and many more.  This particular broccoli salad recipe was from the Valentine's Party section of the cookbook.  Be sure to read my notes first if you decide to make it.

Broccoli Salad
2 bunches broccoli, chopped
1/2 cup shredded Cheddar cheese
1/4 cup chopped red onion
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup mayonnaise
2 T. cider vinegar
1/4 cup sugar
6 slices of crisp fried bacon

Combine the broccoli, cheese, onion, raisins, bacon, and pecans in a salad bowl.  Blend the mayonnaise, with the vinegar and sugar in a bowl.  Add to the broccoli mixture and toss until well mixed.  Chill, covered, until serving time.  Yield 8-10 servings.

Notes:  The broccoli was very lightly coated with dressing.  If you like a lot of dressing, I would recommend only using 1 1/2 bunches of broccoli or doubling or "1 and one-halfing" the dressing ingredients.  It just depends on your taste.  Also, I omitted the onion and pecans from this because I knew that my kids wouldn't eat it.  I have seen lots of variations for this recipe.  Some have sunflower seeds, peanuts, or green onions.  Any combination of these ingredients would probably be good.  As for the bacon, I had a little bit left from the green bean bundles that I made, and it was probably about 3 slices.  This was plenty for me.  You can also use the precooked bacon or bacon bits to make it a little easier.  I used light mayonnaise, but you can use any kind you have on hand.  I made this about 4 hours before serving, and it was great.  We also enjoyed it the night after we originally had it.

Here are some pictures.

All of the ingredients are in the bowl and ready to be stirred.

This is the dressing made from the mayo, vinegar, and sugar.



Ready to serve!

This salad goes well with almost any meal.  My kids enjoy it, too!