Broccoli Salad

 

The infamous broccoli salad. I get more requests for this dish than any other.

1 bunch broccoli cut into small bite sized pieces

2 Tablespoons Oscar Mayer Bacon Bits

2 Tablespoons purple onion diced small

2 Tablespoons raisins

1/2 cup canola mayo or olive oil mayo

1/4 cup, minus 1 tablespoon sugar

1 Tablespoon 7 Seas Red Wine Vinaigrette Dressing

Mix mayo, sugar, and dressing. Set aside.

Mix broccoli pieces, bacon bits, onion, and raisins.

Mix dressing mix into broccoli mix and stir well.

Chill well.

Serves 2-3

To serve 4-6, increase broccoli to 3 bunches (heads)

Double the rest of the ingredients.

Secrets –

The stated brands make the best salad. OK – Real bacon would be better, but who has the time for that?

People like it when the broccoli is cut into smaller pieces. Not many people like big hunks of broccoli. It’s a pain – but so much better!

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3 thoughts on “Broccoli Salad

  1. Anita

    Our family has been enjoying a variation of this recipe for years. Since there are several members of the family who don’t care for raisins, we substitute a hand full of seedless grapes, which we half or quarter.

  2. Jennie Dal Bello

    I came across a dressing that can be used for any veges – cold, warm or hot. It is so delicious, it would make even brocolli taste good. I haven’t actually tried your brocolli recipe because I know my family wouldn’t eat it….they don’t know what’s good for them LOL.

    Garlic, Lemon and Fetta

    Combine 1/2 a cup of fetta, 1/4 of a cup of chopped parsley, 2 cloves of garlic minced or chopped, 2 teaspoons of lemon zest plus 2 tablespoons of lemon juice, 2 tablespoons of extra virgin olive oil (I used rice bran oil), salt and pepper to taste.

    This is enough to do 3 pounds of baby potatoes, which is what the original recipe is for. After tasting how delicious it was, I decided to use it on other veges, and the other night I used it on a cucumber and tomato salad.

    It tastes so yummy, I could eat just the dressing all the time LOL.

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