Sides & Salads
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Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
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Serves: |
8 |
16 |
24 |
32 |
40 |
48 |
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Ingredients: |
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Mayonnaise or Miracle Whip |
1 C. |
2C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Vinegar |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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On Hand: |
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Fresh broccoli |
2 bunches |
4 bunches |
6 bunches |
8 bunches |
10 bunches |
12 bunches |
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Bacon, fried and crumbled |
1/2 lb. |
1 lb. |
1-1/2 lbs. |
2 lbs. |
2-1/2 lbs. |
3 lbs. |
|
Raisins |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Small purple onion, chopped |
1 |
2 |
3 |
4 |
5 |
6 |
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Sunflower seeds, if desired |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
Assembly Directions:
Put the mayonnaise (or Miracle Whip), sugar and
vinegar in a bowl and stir with a spoon until it’s
well-mixed. Even though it’s mixed well, you will
still be able to feel the grittiness of the sugar. Set
it aside for about 20 minutes. Stir again, and the
sugar should be dissolved and you can’t feel the
grittiness anymore.
Freezing Directions:
Put the mayonnaise mixture in a rigid container or
freezer bag. Seal, label and freeze. Keep the rest of
the ingredients on hand, or purchase later.
Serving Directions:
Thaw the mayonnaise mixture overnight in the
refrigerator. Cut the florets off the broccoli stalks
into a colander. Rinse with cold water to wash. Drain,
and cut the florets into bite size pieces. Put the
pieces into a large bowl. Add the bacon, raisins,
onion and optional sunflower seeds. Stir to mix. Pour
the mayonnaise mixture over the salad ingredients in
the bowl. Stir until everything is evenly combined.
For the flavors to blend, cover and chill in the
refrigerator for an hour or two before serving. Keep
any leftovers in the refrigerator.
Tammy’s Comments:
This is a wonderful recipe that everyone seems to
like. You can use low-fat mayonnaise if you like. If
you use sunflower seeds, make sure you get plain ones,
not dry roasted ones. I found the plain ones near the
chocolate chips and bagged nuts in my store, not with
the rest of the snack nuts. The recipe calls for the
purple onion mainly for the added color. But you can
just as easily use a white or yellow one… which ever
you have on hand.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.