Broccoli Salad

I made this salad for a potluck last night.  It is based on the broccoli salad served at the Claim Jumper restaurants, and was printed in the readers' queries column of the local newspaper some years ago -- I don't know how accurate it is (I need to get out more, obviously!), but this version is still pretty good.

All of the prep and chopping takes a long time, but it's definitely worth it.  Julia took one bite and said, "Mmm!" very appreciatively.  The girls usually prefer their broccoli raw, so this is a good way to get them eating more of it.  I usually end up composting a lot of the stalks, as the girls won't eat anything but the florets, but here I can use a lot more of the stalk as it gets chopped up and covered with dressing!

It looks really lovely on the table, too, with the greens of the broccoli and the purple-red grapes against the lighter colors of the cashews and water chestnuts.

This recipe can be halved very easily -- it will serve about 6 as a main-course salad.

Broccoli Salad

3 cups mayonnaise
1 cup sugar
1/2 cup red wine vinegar
3-4 heads fresh broccoli
1 1/2 cups water chestnuts (about 16 oz.)
2/3 cup cashew pieces
1 1/2 cups raisins
4 cups seedless red grapes
14 slices bacon
1 small red onion (about 1 cup when chopped)

Cook the bacon and drain on a paper-towel-lined plate.  When cool, crumble the bacon and set aside.

Combine the mayonnaise, sugar, and red wine vinegar in a medium bowl, and whisk well.  Set aside.

Trim the broccoli and chop roughly.  Drain and chop the water chestnuts; dice the onion finely.

Mix together in a very large bowl the broccoli, water chestnuts, cashews, raisins, grapes, bacon pieces, and onion.  Pour the dressing over the salad and toss well to combine.

Store covered in the refrigerator at least 2 hours before serving, to let the flavors blend.  Toss well before serving.

Makes about 15-20 potluck servings.  Preparation time, about 1 1/2 hours, plus 2 hours or more refrigeration time.

Comments

[Lazy Cow]

That looks and sounds wonderful! My children don't eat enough green vegetables, but I think they might eat this (if not, I could scoff down the lot).