Aunt Waunita’s Broccoli Salad

  

    Aunt Waunita began making this recipe as soon as “sweet and tany” broccoli salads became the rage.

     With an excess of broccoli in my sister’s refrigerator, she pulled out our aunt’s recipe and that’s what I made to accompany tonight’s dinner.

     I’ve made other variations — one’s that called for lightly blanched broccoli (this one doesn’t) + those with added sunflower seeds or almonds, or that use dried cranberries or even cherries. Sometimes the most basic things are the best!

Broccoli Salad

1 bunch broccoli (2 large or 3 average stalks), finely chopped

½ cup raisins

½ medium onion, finely chopped

5 to 8 slices bacon, fried & crumbled

1.  Combine first 3 ingredients.

2.  Add dressing and toss; refrigerate until ready to eat.

3.  Mix in bacon right before serving.

Dressing

Note: Our aunt’s recipe calls for double the amount of all the following ingredients. Both  my sister, Marla, and I believe it is way to much so we cut all amounts in half. We prefer salad with dressing versus dressing with a bit of salad!

½ cup mayonnaise

¼ cup granulated sugar

1½ to 2 tablespoon apple cider vinegar

Thoroughly blend all ingredients.

Recipe without photos . . .

Recipe without photos . . .

Broccoli Salad

1 bunch broccoli (2 large or 3 average stalks), finely chopped

½ cup raisins

½ medium onion, finely chopped

5 to 8 slices bacon, fried & crumbled

1.  Combine first 3 ingredients.

2.  Add dressing and toss; refrigerate until ready to eat.

3.  Mix in bacon right before serving.

Dressing

Note: Our aunt’s recipe calls for double the amount of all the following ingredients. Both  my sister, Marla, and I believe it is way to much so we cut all amounts in half. We prefer salad with dressing versus dressing with a bit of salad!

½ cup mayonnaise

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