Tuesday, September 9, 2008

Broccoli Sunshine Salad

Over the Labor Day holiday we didn't have much going on but we did have a family reunion to go to.  I was looking for something that was light, and tasty but traveled well and looked just as good after the travel as it did when we left the house.  I needed something that didn't have to be served hot or extremely cold, so I thought that some type of veggie salad would be the perfect item to bring.  There are so many salads out there and endless varieties of what can be done.  I started thumbing through some cookbooks when I started thinking back of all the pot-lucks and cookouts I've been too and there is one thing that is pretty much always there and that would be the Brocoli Sunshine Salad.  It had been forever since I had some and I had never made it, so what better time than now to have some and to try to make it. 

This recipe was so simple to put together.  I actually made it the night before, since we had to leave early in the morning to travel to the reunion, and it still tasted great the next afternoon.  I think it gave the flavors time to really mix together and compoliment each other.  I was skeptical of how the bacon would be the next day but it was still just as good as when I made it.  If you are leary you could always mix everything else together the night before and add the cheese and bacon the next day.  This is defininetly going to be a "go to" recipe for me from now on. 

***Be sure to let the bacon cool completely before mixing into the salad.  



1/2 Cup mayonnaise

1 Tablespoon sugar

2 Tablespoons cider vinegar

3 Cups broccoli flowerets (1/2 pound)

4 Slices bacon, crisply cooked and crumbled

2 Tablespoons chopped red onion


Mix mayonnaise, sugar and vinegar in large bowl.

Add remaining ingredients; toss until evenly coated.  Store and cover in refrigerator.


Recipe courtesy of: Betty Crocker's Cookbook

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