There are many recipes for broccoli salad; this is a basic recipe starter, which came from Joyce Thomas, a friend of my roommate. Both of these ladies were from Lancaster County, Pa. Even people who think they don’t like broccoli seem to love this!
- 1 large head of broccoli or several crowns, chopped; (you can substitute half cauliflower if you like)
- 1/3 c. raisins or Craisins
- 3 spring onions, chopped (or ¼ – ½ cup chopped red onion)
- 4 slices of bacon, fried and crumbled
- ½ cup chopped pecans, almonds, walnuts, sunflower seeds or peanuts (optional)
- ½ c. salad dressing
- 1-2 tablespoons vinegar, (to your liking)
- ¼ cup sugar
Stir dressing ingredients together and pour over the salad. Best if refrigerated several hours or overnight.
Melodie M. Davis is the author of nine books, most recently, Whatever Happened to Dinner: Recipes and Reflections for Family Mealtime (Herald Press, 2010). She writes the syndicated column, Another Way, serves as a managing editor for Herald Press, and is also editor of a local family publication, Valley Living. She keeps a blog where she features frequent recipes from her home, family and church life. She is married and the mother of three adult daughters and two grandsons.
Purchase Melodie’s books here.