The Freezer Cooking Manual Fifth Edition Now available!
What's New button
Home button Shopping button Recipes button
Consultants button
Members button Message Boards button
Freezing Info button
Welcome

View the Books

Go Shopping

Freezer Info

Free e-Newsletters

Members Only

What's New

Contests

Message Boards

Seminars

Media Zone

Links

Contact Us

Search . . .

 

 

 

30 Day Gourmet ©2008

 

Chewin'
the News

June 2003

Broccoli Salad


Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Meals:

1

2

3

4

5

6

Serves:

8

16

24

32

40

48

Ingredients:

 

 

 

 

 

 

Mayonnaise or Miracle Whip

1 C.

2C.

3 C.

4 C.

5 C.

6 C.

Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Vinegar

1 t.

2 t.

1 T.

1 T. +    1 t.

1 T. +    2 t.

2 T.

On Hand:

 

 

 

 

 

 

Fresh broccoli

2 bunches

4 bunches

6 bunches

8 bunches

10 bunches

12 bunches

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.

Small purple onion, chopped

1

2

3

4

5

6

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.
 

<<<<<<< Go to the June 2003 Newsletter

Co-op Cuisine - On sale now!


 

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

 

This site developed and maintained by Nexis Technical Services, Inc.

This page was last updated on Monday, August 04, 2008.

Copyright 2008 - 30 Day Gourmet.  All rights reserved.