A couple of months ago at my monthly PAMOM (Plano Area Mom's of Multiples) meeting, we had a potluck dinner. The hit of the night, I am sad to say wasn't my dish, but was a Broccoli Salad from Amy Yang. Well to give credit where credit is due, it was delicious! Amy wasn't on the message boards for a few days following our pot luck dinner. The main topic of discussion was who made the Broccoli Salad, and what was the recipe? Finally the recipe surfaced. I would never have thought to put raisins with broccoli, but strangly enough it works. Who knew? When my husband needed a dish to bring to his company picnic, this came straight to mind.
Amy Yang's Broccoli Salad
1 head of fresh broccoli, chopped
1 cup of raisins
1 onion, finely chopped
12 slices of bacon
1 cup toasted chopped almonds or pecans
1/4 cup sugar
1/2 cup of mayonnaise
1 tbsp white wine vinegar
Cook and crumble bacon. Prepare dressing by whisking together the sugar, mayonnaise and vinegar. Pour over raw broccoli, raisins, onion, bacon and nuts. Toss until well coated. Refrigerate until chilled and serve.
*I wanted to make slightly more than the recipe, so I used two heads of broccoli. I didn't double anything else, except I made slightly more dressing than called for. I also made sure to use a sweet yellow onion since it was going to be eaten raw. The recipe didn't specify, but either type of onion would probably work.
-Amanda
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