Sunday, June 5, 2011

Broccoli Salad

It is picnic season here in central Pennsylvania.  For those of you that don't have a lot of recipes in your arsenal, this is a great stand-by.  I know lots of people who have a specialty.  We always ask my aunt Connie to make her fruit salad,  Nic always makes her cheddar bay biscuits, Angie her sweet potato casserole, and my mother-in-law makes fabulous chocolate chip cookies.  Do your family members or friends have something they're famous for? 

This broccoli salad is something you could start bringing to picnics.  It's healthy-ish, it's easy, and has that sweet-savory combination. 

This recipe is from the Teague Family Cookbook, with a few little changes from me. 

Cut your broccoli into small florets. 

Add crisped bacon, shredded cheddar (I used the evil pre-shredded stuff), golden raisins, and cashews (I didn't have any, sadly). 

The dressing is: 1/2 tsp kosher salt, 1 tsp onion powder, 1/2 tsp cracked black pepper, 1/4 cup white sugar, 1 T white vinegar, 1/2 cup plain greek yogurt, 1/2 cup mayo - shake in a jar and pour over the broccoli mixture.  Allow the salad to refrigerate for at least 2-4 hours before serving. 

1 comment:

  1. What amazing concoctions you come up with Kirsten. This looks like a really interesting salad. Another one of your recipes book marked for when our picnic season starts!