• 3 cups chopped fresh broccoli
  • ½ cup chopped green onions
  • ½ cup real bacon bits
  • 2/3 cup raisins
  • ½ salted sunflower seeds
  • You can also add chopped apples, cucumbers, bell peppers, or other crunchy fruits or vegetables if desired.
  • Stir all ingredients in a large bowl.
  • Dressing
  • 1 cup mayonnaise
  • 2 Tbsp. sugar
  • 2Tbsp. apple cider vinegar

My grandmother, Beulah is amazing.  At ninety-three she is spry, giggly, and sweet, and is still one of the best cooks I know.  As a child, I used to stand on a stepstool and watch as she made spaghetti, pies, casseroles, and soups.  And everything was made from scratch.  The problem was she rarely followed a recipe.  I have a number of recipe cards in her careful feminine hand writing that use terms like “a little of this”, “a bunch of”, and “about a handful”.  To say the least, I’ve had to tweak some of the recipes over the years so I know what these terms mean.

One of my favorites is her fresh and crunchy broccoli salad.  It has such a unique twist of flavors and is perfect as a side dish for a barbeque or summer meal. I will often add other fresh vegies to it, but keep the basic combination of broccoli, raisins, and a sweet and tangy dressing.  I like to make a large batch because it is even better after it has marinated in the fridge for a day.  Use it as a side salad for dinner and alone as a light lunch the next day.

Grandma Beulah’s cooking fit her personality.  She has always been a free spirit.  Me, however, I can’t go to bed at night without double checking the locks and making sure the stove is off.  I will stick to measuring and enjoy the fact that I inherited her giggle.

Stir all ingredients in a large bowl.

Mix dressing well and pour over salad.  Stir well to coat everything.