Recipe: Broccoli Salad

I'm on a salad kick here lately.  With summer just around the corner, it's hard to resist serving fresh salads again and again.   My kids love brocolli (I'm not kidding!) so I knew this salad would be appealing to them, especially as it has lots of bacon in it. 

This is a make-ahead salad worked out perfect with our busy weekend.  The longer you leave it in the fridge the more flavour is infused into the brocolli.  I was going to skip the sunflower seeds but am so glad I didn't.  They really added a lovely nutty flavour and blended well with the crispy bacon pieces.

I served this with a London Broil steak, so supper was done cooking and served within 10 minutes.  I only had to take the salad out of the fridge, toast the sunflower seeds and broil the steak.

The recipe comes from a great site I discovered recently called Mennonite Girls Can Cook.  This fantastic site is filled with simple, down home recipes.  I must've printed at least a dozen to try.

BROCCOLI SALAD
from Mennonite Girls Can Cook

2 bunches raw broccoli, cut in small chunks
I med onion, diced (I used half a red onion)
1/2 cup raisins
8 slices crisply cooked bacon, cut in small pieces
3/4 cup mayonnaise
1/3 cup sugar
2 Tablespoons vinegar
roasted sunflower seeds, approx 2 Tablespoons

Mix mayo, sugar and vinegar.
Pour over the ingredients except for the sunflower seeds, mix well and cover.
Refrigerate for a couple of hours or overnight.
Just before serving mix in the sunflower seeds.

Printable Version

Enjoy!

Our plans for today...

from the book "The Busy ABC"

Illustrated by Eloise Wilkin

1950 Whitman Publishing

Recipe: Spinach and Brocolli Salad

This recipe comes from my friend Sarah. She brought it, along with the salad, to our MOMS Club recipe exchange last month. It was so refreshing to eat a salad when it was freezing cold outside. This salad combines many of my favourite veggies and the sauce is nice and light. I'm going to make this today as brocolli was only $0.99 cents a head at the grocery store this week.

SPINACH AND BROCOLLI SALAD

2 medium bunches of brocolli, cut into 6 cups florets

4 cups loosely packed spinach leaves

8 oz. cooked or crumbled bacon

1 cup (or less) red onion cut into strips

1/4 cup raisins

1 cup mayo

2 Tablespoons sugar

2 Tablespoons vinegar

Mix mayo, sugar and vinegar, pour over salad and mix well. Refrigerate 1-2 hours.

Enjoy!