Anselma's Broccoli Salad

Yum

Gently stir the dressing into the broccoli salad ingredients, chill, serve.
Fresh, delicious broccoli salad. An easy recipe that's flavorful and good for you, too.
Anselma's Broccoli Salad

2 to 3 heads broccoli, flowerets only
1 cup sharp cheddar cheese, shredded
1/4 cup cashews
1/4 c. raisins
1/4 c. bacon bits
1 small red onion, chopped

Dressing:
1 cup mayonnaise
1/4 c. red wine vinegar
1/4 c. sugar

Whisk together the dressing ingredients, then pour dressing over the salad ingredients. Gently mix and toss everything together. Chill for an hour or overnight. Serve in a pretty bowl. 


I was just working on my grocery list for my contributions to Thanksgiving dinner and thought I'd share this recipe, one of our long-time favorites.   

This recipe came from a church friend many years ago. It's one of my husband's tried and true, never fails to please, all-time favorites. I don't make it often enough! It will be on our family's Thanksgiving table this year for sure. I'm thinking about substituting sunflower nuts for the cashews this time; it just sounds really good. 

There are many similar recipes around. Do you have one? What substitutions do you make? Please leave me a comment - I'd love to hear about it! And if you like the recipe, remember to share, pin, and bookmark it so you don't lose it!

2 comments:

  1. We love broccoli salads. One of our favorites includes crisp, thin celery crescents, radish nickels and fresh-frozen peas, thawed and heated just enough to taste fresh but not boiled.

    Your recipe looks very like one my sister still makes and always goes fast. Delish!

    ReplyDelete
  2. Graceonline, I was thinking that celery would make a good addition. The radishes and peas sound awesome, too. Thanks for sharing those ideas!

    ReplyDelete

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