Broccoli Salad

Aunt Rita’s Broccoli Salad

Keeps for 3 days in ‘fridge, so get your veggies on!

Salad

  • 1 bunch (3 clusters) broccoli crowns
  • 1/4 Cup chopped red onion
  • 6 – 7 slices crisp fried bacon, crumbled into bits
  • 1 Cup Planters salted sunflower seeds
  • 1 Cup chopped celery
  • 3/4 Cup grated Cheddar Cheese

Dressing

  • 3/4 Cup Kraft Light Mayonnaise
  • 1/2 Cup white sugar
  • 2 Tablespoons White Wine Vinegar (regular vinegar will work)

Separate broccoli into small pieces, discarding remaining stems (each piece should show more florets than stem).  Combine all salad ingredients and refrigerate. In a separate container, mix dressing and refrigerate until 30 minutes before serving.  Toss salad with dressing and let the flavors  blend for 30 minutes.  Serve.  This is a main dish salad that guys love! It has been served several times to the outside team at the Alto Frio Men’s Emmaus walk.

To make vegetarian, substitute Baco’s for the bacon bits

Carlyn Foshee Chatfield

Who is Aunt Rita? In 1988, I asked a co-worker for her salad recipe after an office potluck.  She gave it to me with the title “Aunt Rita’s Broccoli Salad”.  Thanks Aunt Rita, whoever you are!