Broccoli Salad II

SUBMITTED BY: Linda Wilson PHOTO BY: MOTHERDESTINY

"This is a quick and easy bacon and broccoli salad."

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 pound bacon
2 heads fresh broccoli, chopped
1 bunch green onions, chopped
1/2 cup shredded carrots
salt and pepper to taste
1 cup mayonnaise
1/2 cup distilled white vinegar
1/2 cup raisins (optional)

READ REVIEWS (9)

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the bacon, broccoli, green onions, carrots and salt and pepper.
In a small bowl whisk together the mayonnaise and vinegar. Pour dressing over vegetables and toss to coat evenly. Chill for 1 hour before serving.

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REVIEWS

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Reviewed on Apr. 28, 2003 by PATIO68

OK, here's my "improvements". I used basalmic vinagar, and here's the best part...craisins! They make this really, really special. I got this recipe from a close friend which included the craisins. Also, per her suggestion, I "melted" the vinagar with 3Tblsp. sugar in the microwave before adding the mayo. Makes for a smoother dressing. I promise, those little cranberries make the difference. I now omit the raisins all together. Try it. It's great!

15 users found this review helpful

Reviewed on Feb. 8, 2006 by Labbylover

My husband actually ate this and liked it! I followed another poster's advice and blanched the broccoli for 3 minutes followed by an ice bath to soften it and brighten its color. I also used basalmic vinegar and a little sugar, craisins and some shredded cheddar and red onion. I give it only 3 stars because I changed it so much, I feel it's a whole different recipe. But, hubby ate it (kids wouldn't touch it, no suprise there) so I will be making this again and again.

2 users found this review helpful

Reviewed on Jan. 21, 2005 by PONTIACGIRL71

I make broccoli salad often and I love it, I would suggest adding 1/3 cup of white sugar to the dressing to counterbalance the vinegar. I also substituted shredded cheddar cheese for the carrots and I think it taste best when made the night before as it softens the broccoli slightly and the flavors blend. Be sure to toss salad again before serving.

2 users found this review helpful

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