The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

Broccoli Salad with Raisins, Bacon & Onions

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 it 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 in on top. I went to the bottom and still couldn’t find it.


5 to 6 cups fresh broccoli florets

½ cup raisins (or cranraisins)

½ cup sunflower seeds

½ cup cooked crumbled bacon

¼ cup red onion chopped

1 cup frozen peas


1 cup mayonnaise

½ cup sugar

2 TBSP vinegar

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:)



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