Conference turris::cooks

    This is outstanding -- and I don't like broccoli!  Thanks!

    Here's another twist on broccoli salad.  It's great for summer BBQ or a
    pretty holiday buffet salad due to its red & green colors.  It sounds
    like an odd combination, but it receives rave reviews each time I make
    it!
    
                            Broccoli-Grape Salad
    
    1 large bunch broccoli, raw (use only flowery tops cut in small pieces)
    3-4 cups red seedless grapes
    4-5 slices cooked bacon, crumbled
    1/2 cup slivered almonds
    1/2 cup sunflower seeds (roasted & salted)
    4 chopped green onions
    
    Dressing:
    
    1 cup mayonnaise
    1/4 cup sugar
    1 1/2 tsp red wine vinegar
    
    Mix all dressing ingredients in large bowl.  Add remaining salad
    ingredients and toss to coat.  Refrigerate at least one hour before
    serving.

    re: .0
    
    I do something similar to this, however, I don't have raisins, onions
    or peanuts.  I use, broccoli, bacon, shredded carrots, and shredded
    extra sharp chedder cheese.  Mix with the same dressing as listed.
    
    Good Stuff.

    I found a recipe that any broccoli lover will probably like.  I made it
    directly from directions my mother in law gave me, and I think it may
    need a few variations (i.e., too much cheese), but the basics are
    there.
    
    Broccoli Salad
    
    2 bunches of broccoli (in Shaws they have 2 heads per bunch)
    1 C miracle whip
    1 C mayonnaise (I prefer Hellmans myself)
    1 lb white cheese  (cheddar or mozerella or a mild anything)
    1 lb yellow cheese (I used cheddar)
    (If you do use 2lbs cheddar cut down a little, then it's sharper and
    you miss the broccoli)
    4 T vinegar, white or red wine
    1 red onion, chopped 
    1/2-1 bottle bacon bits (it's your call)
    
    (Part of me thinks I'm missing sugar in this recipe but let me know if
    anyone tries this recipe and feels it's missing.  I'll check my file at
    home and see)
    
    Break up broccoli into little forets, but into lg bowl, in a smaller
    bowl mix miracle whip, mayo, onion, vinegar - mix, then add cheeses a
    little at a time and mix well, you can add bacon bits now or save and
    throw on the top just before serving (if you like the crunchies).  Add
    entire mixture to lg bowl with broccoli, mix well, put into fridge for
    at least 4 hours (I put Saran wrap on mine first). Then take it out and
    let it come to room temp if you can wait that long.  Really
    a different kind of salad for cookouts.  My family went ga-ga over it.
    
    
    I think I have it all down.  Tip 1, you can use broccoflower but
    the heads are bigger and it tastes more like cauliflower.  I mixed
    it one day and it was good, but broccoli is best.
    Tip 2, buy shredded cheese, save your wrists from tendinitus.
                 

Sitting here in Europe, "2 heads of broccoli..." is hard to quantify.
Could you give us an amount in ounces, lbs or whatever?

Thanks,

Scott

    1 bunch is approximately 1lb, but that would include the stalks.  In
    the salad recipe you would just use the florets, so you figure probably
    1/4-1/2 lb is 1 bunch of florets.  In the U.S. they sell it with the
    stalks on it and most people don't eat the stalks in recipes such as
    the above.
    

    Incidentally folks, in the Raw Broccoli salad recipe 3517 (?) there is
    no sugar needed.
    

    Original recipe, variations below:
    
    Aunt B's Broccoli Salad
    
    Dressing:  Mix and store overnight in refrigerator prior to serving:
    1 cup mayonnaise
    2 tablespoons vinegar
    1/2 cup sugar
    
    Salad:
    2 stalks broccoli, cleaned, chopped into bite size pieces
    1/2 cup pecans
    1/2 c red onion chopped
    1/2 c raisins
    10 slices bacon cooked and crumbled
    1 cup cheddar cheese shredded
    
    Mix all.  Add dressing and stir until evenly coated.  Serve and enjoy
    
    
    Variation: 
    
    Add: mandarin orange slices (drained), sliced mushrooms (sliced), 
         slivered almonds.
    
    Delete: cheddar cheese, bacon, pecans