Here's the recipe for the broccoli salad I mentioned in my last post that a couple of you said you were interested in having. I got it from my mom many long years ago and make it often when I can get my hands on fresh broccoli.
2 large stalks broccoli, wash and use tender flowerettes only
10 strips bacon, fried and crumbled
1/3 cup raisins
1/3 cup slivered almonds
2/3 cup Miracle Whip
2 tablespoons sugar
2 tablespoons vinegar
Put first four ingredients in a bowl. Mix together the dressing ingredients and pour over salad and toss. Is best made the night before serving or at least 3-4 hours ahead of time.
Okay, now I'll tell you how I deviate from the recipe and I'm sure you can, too, and still get a yummy-good salad to serve.
I use thinly sliced pieces of the broccoli stalks along with the flowerettes. (Just can't waste those nutritious, crunchy morsels.)
TEN strips of bacon?? Gee, that has always seemed like a lot to me. I keep fried and diced bacon in a container in my freezer for convenience and use some of it in recipes like this. How much do I toss in this salad? Oh, gosh. Less than a quarter cup probably. You, obviously, can put in as much or as little as your little heart desires.
My mom always said Miracle Whip made the best tasting dressing which I've used, but I've also used mayonnaise, both store bought and homemade.
Sometimes I don't have as much broccoli as other times. Because of this I drizzle some of the prepared dressing over the other ingredients and mix it up. If that doesn't make it moist enough, I add more. What I'm trying to say is you may not want to use the whole amount of dressing that the recipe makes. Use your own judgment on this.
I made my salad yesterday morning for last night's dinner. The above picture is what we had leftover to eat with our scrambled eggs this morning.
My mom was a good cook and I have many recipes on cards in her handwriting which I treasure. Thanks for this one, Mom!
TQC Journal | issue 55
4 hours ago