Broccoli salad

Guest is Becky Justice

www.leeparkchurch.org

 

 Needed:(Broccoli Salad) 

Head of broccoli

Candied nuts 

Dried cranberries 

Chopped bacon 

Purple onion 

 

Sauce: 

Mayo 

Red Wine Vinegar 

Sugar 

 

Candied Nuts: 

Brown Sugar 

Butter (1 stick:) 

Heavy cream(a touch:) 

Pecans or Walnuts 

 

(Warm butter and brown sugar in a pan add a touch of cinnamon and cook till bubbles watch it all the time) 

Add nuts and mix all together ...remove from heat and place on a greased cookie sheet .....put in 375 oven for about 15 minutes ....when cooled.....break up and let sit over night 

 

Cut broccoli in desired bite-size 

 

You can buy bacon bits or chop up a package of bacon and crisp in a skillet (fresh bacon is always better:) ...let cool 

 

Slice one purple onion in desired bite-size(I like to make a little bigger so people can see it and eat around it:) 

 

In a larger pan or mixing bowl add all the ingredients above with dried cranberries and chopped up candied nuts 

 

The sauce: 

Start with about 1 1/2 cups of mayo and about a 1/4 cup of red wine vinegar and about 1/4 cup of sugar (or a little less ...depending on how sweet you want it....remember you have candied nuts :) 

 

So easy to make this Sauce to taste....if you have too much vinegar add more mayo ...and then switch that if too much vinegar:) 

 

I wouldn't add sauce until about an hour before serving 

 

Serve with a burger, doused in salt/pepper and Worcestershire .....served with cheese on a grilled buttered bun! 

 

Any questions: email pastor@leeparkchurch.org 

 

© 2017 WCNC.COM


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment