-1/4 c. chopped onion
-1/4 c. raisins
-1/4 c. chopped pecans or walnuts
-1/4 lb. bacon, fried crisp and crumbled
-1/4 c. and 2 T. low-fat mayonnaise
-1 T. vinegar
-1/4 c. sugar
1. Cut broccoli into small florets, peel the stem and cut into 1/2'' pieces
2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional)
3. In a small separate bowl, make dressing of mayo, vinegar, and sugar
4. Pour dressing over salad
5. Refrigerate until ready to serve
6. Toss before serving
7. Can be make ahead of time and refrigerated for hours, even over night.
*Disclaimer: I have not yet tried this recipe, but it is from my little sister Katy-she is taking a cooking class at BYU.
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