Monday, July 19, 2010

Recipe 4: BROCCOLI SALAD (sides/Salads)

Source:  Again my Aunt Joy came through.  She made this for a family function way back in 1986.  We find any excuse to make it.
SO GOOD! Picnics, potlucks, cook outs, Thanksgiving and Christmas and Easter. There is NEVER a bad time for this salad.

Honestly,  I feel that this recipe is one of the best ones out there, as far as broccoli salad is concerned (and arent we all concerned about broccoli salad?).
 Just the right blend of mayo and sugar. Not too much going on ingredients wise.  I have had some broccoli salads that were way too mayonnaise-y.
I have had some that were way too sweet. I have had broccoli salad that had so much crap in it my mouth was confused.  cheese and onions and sunflower seeds and just so much other junk that was completely unnecessary.  I even had one that was made with SOY mayonnaise. Talk about gagging me with the proverbial spoon. It was awful. How do you politely choke and spit it out in a napkin and want to wipe your tongue all night??  And for the love of God, Miracle Whip is NOT Mayonnaise, so dont even think about substituting it.
This recipe is best made with REAL MAYO and REAL BACON.  (I have tried turkey bacon, and it just doesnt add the same oomph).
 This recipe really is the basic 4 ingredient to add the perfect combo of crunchy, salty, sweet and savory.  

This is my version of Broccoli Salad. Any others out there that are dynamite??


In a frying pan, brown 1 pound of BACON so it will be fairly crspy..  drain and set aside.  When cool and crisp, crumble into bits.
To this crumbled bacon add the following:
3-4 large heads of fresh broccoli, cut into bite sized pieces
1 bunch green onions (about 6 or 7), chopped
1/2 cup raisins

Toss well so all ingredients are evenly distributed.

In a separate bowl combine:
1 cup Mayonnaise (hellmans or Dukes are the best.  Just make sure it is real mayo, thats the most important thing)
1/2 cup white sugar
2 TBSP Apple cider Vinegar.

mix wel, making sure sugar dissolves fairly well and is not too gritty.
Pour over broccoli salad gradually, tossing between each addition, making sure all pieces are coated.
You may or may not use all the mayo mix, depending on how much broccoli you actually use.
Just make sure everything is coated.

Refrigerate until ready to serve.  This dish works best if you let it sit for at least an hour before serving.
It gives everything time to kind of meld and all the flavors to blend and the sauce time to seep into everything.

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