My dad does not eat vegetables.
Except for iceberg lettuce, but I am not even sure that counts.
Growing up we didn’t keep any veggies in the house beyond corn and lettuce. I honestly didn’t even try broccoli until I went on a date with Mr. B. to the local Chinese restaurant when we were in college.
Now let’s break this down – I did not consume many vegetables for the first 20 years of my life (for the record, I now LOVE vegetables). My dad does not consume many vegetables TO THIS DAY and I think it’s safe to say that both he and I are relatively healthy human beings.
Reality check for whenever I am freaking out about my picky eaters! 😉
So when my mom and dad attended an event at their church in Georgia and someone had toted along this Broccoli Salad, for some reason, my dad decided to give it a go.
AND HE LOVED IT.
My dad continues to request this recipe and my mom even served it at our Thanksgiving feast when we were all in town last month.
I may or may not have eaten 3 helpings of it.
It’s broccoli! 🙂
- 1 cup of mayonnaise
- ½ cup sugar
- 2 tsp. vinegar
- 2-3 cup broccoli, finely chopped
- ½ cup Spanish onions, finely chopped (I use less)
- ½ cup white raisins (I like to use dried cranberries)
- 8 slice crisp bacon
- Mix dressing ingredients the day before and refrigerate overnight.
- Assemble vegetables.
- Add dressing.
- Stir in bacon.
- Let sit in refrigerator 1 hour prior to serving.
This salad would be a lovely edition to your Christmas dinner!
A big thanks to Shirley DeRenzo of Tastefully Done Catering in Augusta, Georgia for letting me share this recipe with you today!
*Don’t forget to check out my other Broccoli Salad recipe HERE (most requested recipe on Happy Home Fairy!)