Teeny McMunn: My Recipe Box

We all need our vegetables. I love vegetable salads at potlucks, but I confess to rarely making them at home, probably because it would take forever to finish it. So most of my vegetables are eaten cooked or raw and plain.

I make this salad a lot for potlucks. Most times I have very little left. It is a great combination of sweet and salty. For those who don’t eat bacon, I don’t believe leaving it out compromises the flavor.

I had to do a search for this recipe as I’ll be darned if I can find mine. My recipe drawer is much like my recipe box—what got used last is on top. I went to the bottom and still couldn’t find it.

Ingredients

5 to 6 cups fresh broccoli florets Dressing

½ cup raisins (or cranraisins)

½ cup sunflower seeds 1 cup mayonnaise

½ cup cooked crumbled bacon ½ cup sugar

¼ cup red onion chopped 2 TBSP vinegar

1 cup frozen peas

In a large bowl, combine all ingredients; in a separate bowl, mix the dressing well, and mix with the salad

My notes: The vinegar in the dressing will make it thin so I turn it over several times, especially before serving. This way all the broccoli gets covered. I use a little extra broccoli mostly because I don’t like a lot of dressing. One recipe suggested low fat mayonnaise and less sugar, another suggested other kinds of nuts. I personally like the sunflower seeds. Another recipe suggested grated carrots and celery. I don’t often stray away from the original.:)

Enjoy!