Saturday, September 6, 2008

Broccoli Salad

This is another one of my favorite cold salads. I love how the sharpness of the cheddar cheese cuts through the sweetness of the dressing. It's a really nice blend. My fabulous, gorgeous, talented, youthful, vibrant, funny, caring and all-around wonderful sister, Cathy, made it for a family party a few weeks ago and of course, everyone loved it. It's always a big hit! Thanx Cath!

1 c mayonnaise
1/2 c sugar
1/4 c vinegar
2 big bunches broccoli
1 c sharp cheddar cheese, shredded
1/2 cup red onion, chopped
1/2 lb. (or more) bacon, crisp fried and crumbled
1/2 cup golden raisins
salt and pepper to taste

In a large mixing bowl, whisk together mayonnaise, sugar, and vinegar. Cut broccoli into florets and add to bowl with cheese, onion, bacon, raisins, salt and pepper. Toss everything together until well coated with dressing. Cover and chill for a few hours or overnight before serving.

Cathy told me that some people like to blanch the broccoli, but she just puts it in raw.
These amounts are just guidelines. As I always say, use the Cass Quaile rule of cooking. "If you like a lot of something, add a lot".
You can take a quick shortcut by using a bottle of cole slaw dressing instead of mixing up the mayo, sugar, and vinegar. But like I always say, it's better when you make it!

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