July 14, 2009
I won a prize on I Have A Notion's blog!
This is the first time I've ever won a prize on a blog give-away! I was attracted by the beautiful quilt on the cover of this wonderful book by Jennifer Chiaverini. Yes, the same quilter that writes all the Elm Creek novels. So I submitted my Broccoli Salad Recipe.
2 or more heads of Broccoli, cut into tiny flowerets. Steamed slightly, or raw. Broccoli does steam down a bit, so I use 4 heads or more depending on how many you serving. Leftovers of this salad are just as tasty the second day!
You will need dark raisins, red or white onion, celery, sunflower seeds, mayonnaise, sugar, wine vinegar and bacon.
1/2 to 1 cup raisins
1/3 to 1/2 cup of finely chopped red or white onion
1/2 cup diced celery
1/2 cup sunflower seeds (unsalted)
3/4 to 1 cup mayonnaise
1/4 to 1/2 cup sugar
3 tabls. wine vinegar
5 to 10 slices of bacon, cut into 1 inch pieces, fried crisp
In a large bowl combine broccoli, raisins, onion, sunflower seeds and celery.
In a small bowl combine mayonnaise, sugar and vinegar.
Pour over broccoli, toss to coat.
Refrigerate at least 2 hours before serving. Just before serving sprinkle on bacon and toss. If bacon is cooked ahead of time, warm in microwave. Bacon really makes this salad, so don't be stingy!
I use Turkey bacon and Lite Mayo!
All ingredients can be adjusted to your taste like how much broccoli you are using. For some added color and taste, you can also sprinkle the top with Cherry Tomatoes!
Thank you Kelly for picking my recipe!