Wednesday, April 11, 2012

Fresh Broccoli Salad

I made this salad to go with our Easter lunch.

It was been awhile a long time since I made it last and I had forgotten how easy and wonderful it is.

The first time I had this side salad, I was in graduate school.

I was young!

I was poor!

And anything that was homemade was great!

I went to school and I worked as a secretary to a professor.

Most of the other secretaries were wives of the men who were in school -- so many of them took me under their wing and helped me right along.

We would have salad luncheons and this salad showed up almost every time . . .and I was impressed!

I was early 20's and living on steamed veggies and toast . . .
unless my parents came to town and went to the grocery store for me!

But I remember loving this salad then . . . and now!

Fresh Broccoli Salad

4 cups chopped broccoli
4-6 slices of cooked bacon, crumbled
1 cup raisins
1/2 of small red onion, chopped
handful or more of cashews, optional (the recipe I have doesn't include the nuts)
1/2 cup mayonnaise*
1 1/2 tsp. sugar
1 TBSP red wine vinegar

Whisk the mayonnaise, sugar, and vinegar together.
*This dressing amount is half of the original recipe.  If you prefer a saucier salad, simply double the amount of the dressing ingredients.

Place the remaining ingredients in a bowl.  Pour the dressing over the veggie mixture and toss to coat.  Serve immediately.

If you are not serving immediately, do not add the bacon or cashews until ready to serve so they do not become soft.

*This isn't a great salad leftover.





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