This week’s salad has been a half-batch of broccoli/raisin/bacon with cashews and a sweet dressing. Here’s “my way” recipe, quite adaptable to your tastes.
Broccoli Raisin Salad with changes
Adapted from “Potluck for 33,000” - cookbook by the employees of Dayton’s, Hudson’s & Marshall Fields p. 129
1 bunch (1.5 lbs.) broccoli, broken into florets
OMIT for us 1 cup chopped onions / red onions
1 cup raisins / golden raisins
1 cup sunflower seeds or cashews
10 strips bacon, crisply fried & cumbled OR a jar of real bacon pieces - I now scale this back by half
8 oz can of sliced water chestnuts, drained & sliced in half again
DRESSING (from similar salad on page 128)
1 cup mayonnaise (I used fat free)
1/4 cup sugar
2-3 tablespoons cider vinegar
Combine salad ingredients in large bowl. Combine dressing ingredients in small bowl. Just before serving (or up to 2 hours before), toss dressing with salad.
Other variations in the same cookbook had chopped walnuts or pecans instead of sunflower seeds, Mandarin oranges (11 oz) instead of raisins with Catalina French dressing, and dressing sugar varied from 2 T,1/4 c, 1/3 c to 1/2 cup. Vinegar was usually 2 T., and some specified white vinegar, other cider vinegar. Most said add the dressing just before serving & toss. A work cafeteria added shredded cheddar.
Best if made & eaten the same day – but OK for 1-2 days after
