Rec: BROCCOLI SALAD

G

gildedbutterflies

New member
In my 69 years of cooking, this is the best broccoli salad I have ever
tasted.

Enjoy

Wayne


BROCCOLI SALAD


1 cup mayonnaise
? cup sugar
? cup cider vinegar
2 ? pounds or 2 big bunches broccoli (tops only)
2 cups sharp cheddar cheese shredded
? pound bacon, crisp-fried and crumbled
? cup raisins
1 small can water chestnuts
1 medium onion or three green onions diced
? cup diced celery
1 to 2 tsp. Curry powder (or more)

Whisk together mayonnaise, sugar and vinegar and set aside. Cut
broccoli into bite size florets and combine in a large bowl with cheese
and bacon. Toss with mayonnaise dressing. Cover and chill overnight
before serving. Makes about six servings.
 
On Mar 7, 4:07?pm, Wayne wrote:

This is a great do-ahead dish - I used it many times for potluck
getogethers. It always went. I didn't use the water chestnuts tho.
 
On 3/7/2011 6:45 PM, ImStillMags wrote:
Simple cold cooked broccoli with an oil and vinegar dressing is not at
all bad. It works well as an accompaniment to beef paprikash. I prefer
the stems cut in small pieces to the florets.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
There's also an oriental broccoli salad made with a package and
seasonings of those ramen noodles. It has a bit of sugar, salad oil,
vinegar, and a bunch of chopped green onions. This prepared the day
before consuming for the broken noodles to soften then topped right
before eating with and/or sunflower seeds/slivered almonds.

Sounds questionable but it's verrrrry tasty.
 
On Mon, 07 Mar 2011 21:47:09 -0500, James Silverton
wrote:



If you use only the tops from two pounds of broccoli at most you'll
have like ten ounces of tops.

With all that fat and sugar why even bother with that puny bit of
broccoli... you call that a salad, that's a lube job at a candy
factory... you must weigh minimally 450 pounds.
 
I've had something similar that marinated broccoli and cauliflower in the
dressing overnight, then added some baby frozen peas that had been run under
hot water til thawed. No raisins or cranberries. It was surprisingly good.
 
On 3/7/2011 3:07 PM, Wayne wrote:

The first time I had broccoli salad, was at a picnic. I mentioned the
salad and Serene steered me towards a recipe. I would like to try
yours, but this is the recipe I used.

1 lg. head broccoli, broken into small flowerettes
1/2 cup onion, chopped
8 to 10 slices bacon
1 c. mayonnaise
1/4 c. sugar
2 to 3 tbsp. vinegar
1/2 c. raisins
1/2 c. nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar,
vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let
stand at least 1 hour or more before serving.

Becca
 
On Tue, 8 Mar 2011 12:57:27 -0800 (PST), Mookie
wrote:


Have you ever fried rice noodles? It's very quick. Put them into hot
oil and a few seconds later, they're all puffed up. Much better
tasting than Ramen and prettier too.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Mr. Bill" wrote
Goomba wrote:




Yeah I usually don't diss recipes but this one made my gorge rise. I could
adapt it easy enough though back to something edible. As it is now, it
sounds a bit like a mayonnaise smeared sugar bomb with bits of greenery
poking out.

Sorry Wayne, just not my cuppa tea there.
 
sf wrote:


Heh... as a matter of fact, I did that just a couple nights ago! Part of our
Mardi Gras dining was a salad with deep-fried rice noodles. Lin took
pictures and posted them on Facebook because Sheldon can eat a bag of shit.
The salad itself was butter lettuce leaves left whole and lightly dressed
with a vanilla vinaigrette. Those leaves were put onto a salad plate and
topped with pan-seared shrimp (simply seasoned with salt and pepper) and the
tangle of deep-fried rice noodles. The idea was to wrap the shrimp and
noodles in the lettuce and eat with your hands. Lots of fun, and the vanilla
vinaigrette combined wonderfully with the other flavors.

Bob
 
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