Broccoli Salad

When most people think of Thanksgiving food their mind usually goes straight to the unhealthy, and butter filled, and belt breaking food. And don't get me wrong so do I! It's the only time of the year we are allowed to have butter and whole milk in the house. And only for the Thanksgiving feast of course! But a few years ago in my usual optimistic gusto I decided to break out a new recipe for a dish that I had enjoyed in my childhood circa 1996.

When I was younger my mom and I would always attend the Mother/Daughter banquet at my church. It really was a highlight for me when I was a little girl, getting dressed up and having a tea party with all of my little girl friends. I remember back with my mom would sew all of my dresses and when these types of events came up I was all done up with a slip, bloomers, and some sort of lacy dress.

One particular banquet we were served croissant rolls stuff with a chunky chicken salad with a side of broccoli salad. I was probably about 7 or 8 years old and morally opposed to broccoli that wasn't drenched in ranch dressing.

However to my young and undeveloped taste buds surprise I actually gobbled the stuff down!

Fast forward to 2009 and I was on Google searching for a recipe. I wanted something that would stand out from the usual grocery store deli broccoli salad. And I found that in Paula Deen.

The first year I made it exactly as the recipe directs but in more recent times I have halved the sugar. It was just too over powering for my tastes. Most of the ingredients are optional so just add or take out whatever you like!

For this you'll need a head of broccoli, red onion, raisins, sharp cheddar, bacon, mayo, vinegar, sugar, and salt and pepper.

You can also add cherry tomatoes and/or sunflower seeds. I absolutely love sunflower seeds in this dish! But also I had none!

The easy thing about this salad is you can make it in the dish you plan to serve it in! And I love the easiness of that.

So start before you cut up the broccoli cut up 6-8 pieces of bacon and get them cooking while you prepare the other stuff.

When the bacon is browning cut up the broccoli into bit sized pieces and place in the bowl.

Then 1/2 cup of red onion

Then a half cup of raisins

Now I had the snack boxes and they are 1.5 ounces which means to get a 1/2 cup you need to use 2 and 2/3s box.

This is 2 boxes. I thought it looked like enough.

So just use two or three boxes.

Or use 2 and 2/3s box and eat a few raisans.

It's up to you!

Now you could use shredded cheese but some how all except for about an 1/8 of a cup got put into the mac n cheese mix.

And that's only and 1/8 of what I needed so I just chopped up half a block

Chop, chop, chop

Some of the pieces looked big so I halved them

PSA: You need an 1/8 cup measuring cup! They are so useful!

An 1/8 cup = 2 tablespoons

How can anyone say that is not useful! And it's the perfect size for dollar pancakes!

Now for the dressing: mix 2 tablespoons of sugar with...

With 2 table spoons of vinegar and 1 cuppa mayo (not pictured because I forgot about the bacon and had to run over to check on it!)

Of course it was going just fine! 

PSA Part Deux: I learned this on pinterest: line your dish for grease with foil. After you drain if off let it cool and harden. Then you can just throw it away!

Doesn't that look great! I love this salad!

Don't forget to add some salt and pepper. I'm not much of a salt person so I just put a little on there and then a good amount of pepper.

Before you put the bacon on the salad though let it cool/degrease on some paper towels. No one wants a greasy salad! Ick!

Now do not worry! This salad won't get soggy overnight like the deli stuff does! Just pour the dressing over and seal it with the plastic wrap.

Before you serve it just gently toss and it will be great!

Well folks, that is all! I hope you have a wonderful and joy filled Thanksgiving tomorrow!

Now I'm off to enjoy the last few moments of my birthday! Cheers!

Cara

Broccoli Salad

Ingredients

Salt and freshly ground black pepper
2 tablespoons sugar
1/2 cup halved cherry tomatoes
2 tablespoon white vinegar
8 ounce sharp Cheddar cheese, cut into very small chunks OR shredded cheddar cheese
1 cup mayonnaise
1/2 cup raisins
1/2 cup chopped red onion
6-8   slices cooked bacon, crumbled
1   head broccoli

Directions

Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly.

Cut flowerets and stems into bite-size pieces.

Place in a large bowl.

Layer crumbled bacon, onion, raisins, and cheese.

In a small bowl, combine remaining ingredients, stirring well.

Add to broccoli mixture and toss gently before serving.