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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This salad was served on a truck stop buffet in Illinois. It was so good that I asked for the recipe, and they were kind enough to share it. From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
1 large head of broccoli, washed trimmed & dried (use florets only, no stems) |
1/2 cup dark raisins or 1/2 cup white raisins |
1/2 cup chopped pecans or 1/2 cup sunflower seeds |
1/2 lb bacon, fried crisp and crumbled |
1 cup red sweet onion, chopped |
2 tablespoons red wine vinegar |
1/2 cup sugar |
3/4 cup mayonnaise (not miracle whip) |
Directions:
1. In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon.
2. In a small bowl, combine the dressing ingredients. Mix well and pour over broccoli mixture.
3. Toss gently, cover, and refrigerate overnight. Toss gently the next day when ready to serve.
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