Every other Tuesday I have the privilege of spending time with a very special group of women: the Blue Ridge MOPS (Mothers of PreSchoolers). We recently shared around our favorite recipes with each other and it only makes sense to share some of these great foods with you, my readers. Today’s recipe is from Miel.
Miel’s Broccoli Salad
- 1 bunch broccoli, cut into bit-sized pieces
- 1 c. raisins
- 1/4 c. diced red onions
- 10 strips bacon, fried and crumbled
- 1 c. sunflower seeds
Mix the dressing:
- 2 T. sugar
- 1/2 c. mayonnaise or plain yogurt
- 1 T. vinegar
Combine the salad dressing and the salad fixings.
If you want this to be a vegetarian dish, just leave out the bacon. Miel actually brought a bacon-less version of this salad to MOPS and we all scarfed it down. It still worked without the meat. This salad goes together really quickly and it’s even faster without the bacon.
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