Broccoli Salad

“This came to us from my brother-in-law Gavin,” says Helen. “It has become a favorite at all of the lodges. I’m sure Mr. Bush hasn’t tried this or he would feel differently about eating his broccoli!”
From Blueberries & Polar Bears, page 115.
Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Servings 8 servings


  • 3 large Broccoli stems with florets
  • 1 lb. Bacon, fried crisp and crumbled (500 g)
  • ½ cup raisins (125 mL)
  • 1 small red onion, halved, thinly sliced

Creamy Cider Dressing

  • 1 cup mayonnaise OR similar salad dressing (250 mL)
  • ¼ cup Sugar (60 mL)
  • 2 tbsp. cider vinegar (30 mL)


  • Peel broccoli stems and cut into bite-sized pieces. Cut up the florets and add to the stems with the bacon, raisins, almonds and red onion.
  • Mix the dressing ingredients together with a whisk.
  • Add the dressing to the broccoli mixture. This keeps well for 1 day.


SERVING SUGGESTION: This is great teamed with our Jalapeño Goose Breasts Suprême or on a buffet table, but don't limit its potential. It is great with chicken, fish, beef pork or whatever else you might imagine.

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