Although it’s Fall, the weather feels like summer yet. And
it is hard to think of cooking soups, casseroles, and other fall-hearty dishes
that the magazines show. For tonight’s supper it’s grilled hamburgers, potatoes
and Broccoli Salad.
A friend at a recent church circle shared this Broccoli
Salad and I took it to a meeting last week as well. It makes a good covered
dish to take, or to stay home.
Broccoli Salad
In a small bowl, mix the dressing and set aside:
1 cup Miracle Whip type salad dressing
3 Tablespoons red wine vinegar
1 Tablespoon sugar
In a large bowl, toss together:
4 cups broccoli crowns cut into bite size
¼ cup diced red onion
½ cup crumbled bacon
½ cup shredded cheese
½ cup sunflower seeds
½ cup dried cranberries
Stir dressing into broccoli mixture. Refrigerate for 1 hour
before serving.
The red wine vinegar and sugar give a sweet-sour tangy taste
to the salad.
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