Broccoli Salad

By Kath Dedon

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Various versions of Broccoli Salad have been showing up at potluck gatherings for quite some time now. They always seem to be popular. Some people who don’t like cooked broccoli (I won’t name any names) will eat it this way.

West Seattle’s St. John the Baptist Episcopal Church celebrated its centennial year in 1992 with a little cookbook of favorite recipes. I was inspired by a recipe in the book called “Marilyn’s Broccoli Salad”. My version will serve 4. The recipe can be easily doubled, or even tripled, if you want to feed a crowd or take it to a potluck.

This salad keeps quite well if you want to make it ahead of time. If you do, though, I would keep the peanuts out and stir them in at the last minute. They will lose some of their crunch if they sit in the dressing too long.

(Update 4/27/10: I made this last weekend and added 3 tablespoons of raisins to the salad. I made it today without the raisins, and I think I prefer it this way.)

Inspired by a recipe in the St. John the Baptist Episcopal Church Cookbook

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(print the recipe)

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Serves 4 (Easily doubles to serve 8)

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4 slices bacon

14 ounces (4 – 5 cups when cut up) broccoli

1/3 cup red onion, diced

3 tablespoons chopped peanuts

(3 tablespoons raisins, optional)

¼ cup mayonnaise

1 tablespoon honey

1 tablespoon rice vinegar

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1. Fry the bacon until crisp. Set aside.

2. Wash the broccoli. Peel off the tough outer layer of the stalks and cut the stalks into small pieces. Cut the florets into smaller pieces. Put the broccoli in a bowl.

3. Crumble the bacon. Add the bacon, red onion, peanuts, and raisins, if you’re using them, to the broccoli.

4. Stir the mayonnaise, honey and vinegar together. Pour over the salad and toss well to distribute the dressing throughout the salad.