- 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.
- 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.