My family doesn’t experiment when it comes to holidays. Our crazy themed get-togethers throughout the year are your opportunity to try out a new recipe. Then, it’s welcomed. But don’t be walking through the door with something funky on Thanksgiving or Christmas. It will stand uneaten.
This Christmas, I was charged with bringing “something green.” I pulled out my mom’s tried and true Broccoli Salad recipe, well-loved by the aunts/uncles/cousins for years. It was a hit! The entire batch was eaten, save one portion that we put back for Gran to enjoy with leftovers.
In the spirit of honesty, this concoction can be defined as “salad” only in the South, where a hearty helping of mayo makes its way into many a recipe. Gran still refers to Miracle Whip as “salad dressing.” Let’s not get weighed down with titles, mkay?
The Vic’s Broccoli Salad
1 cup mayonnaise
2 tablespoons vinegar (I used apple cider vinegar)
1/4 cup sugar
5-6 cups broccoli florets
1/2 cup golden raisins
1/2 cup salted sunflower seeds (buy them shelled, obviously!)
1/4 cup red onion, super finely chopped
1/2 cup shredded cheddar cheese
1 cup frozen peas, thawed
Optional for Vores: 1/2 cup cooked bacon, crumbled
*Whisk together the mayo, vinegar and sugar until smooth.
*Combine the broccoli, raisins, sunflower seeds, onion and cheddar with the dressing and mix well. Fold in the peas.
*Top with the bacon, if desired. I put bacon on about 3/4 of the recipe, and left a little uncovered for me!
*Chill thoroughly before serving.
Mom says you can sub in dried cranberries for the raisins or chopped ham for the bacon. I hope your family loves the recipe as much as ours does!