My mother used to have to cover it with Velveeta to get me to eat it. It's what I avoid on every veggie platter. But, when I tasted this broccoli salad at a church function years ago, I knew I'd found a winner!
To break up the brown, orange and white on the Thanksgiving table, this salad has become one of my family traditions. Of course, we also serve the salad throughout the year. Even my pickiest child loves this! If there's any left over, one of my teens will try to eat it for breakfast.
Double the recipe if you have company coming. Make it as organic as you want. And, it's gluten and dairy-free, of course.
Enjoy, from my home to yours. Be blessed!
(from the Pittsford Community Church Cookbook, A Taste of Heaven, contributed by Donna Ritchie)
3 to 4 cups broccoli, peeled, including stems, cut into bite size pieces
3/4 cup cashews (or unsalted peanuts)
3/4 cup raisins
1 bunch green onions, chopped
10 slices of bacon, crisp, crumbled
1/8 cup balsamic vinegar
1/2 cup mayo
1/4 cup sugar
Toss all salad ingredients. Dress just before serving.
Recipe note: If making ahead, keep bacon and cashews separate to keep from getting mushy.