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 differ¬ently about eating his broccoli!”

Broccoli Salad


  • 3 large broccoli stems with florets
  • 1 lb. bacon, fried crisp and crumbled (500 g)
  • 1/2 cup raisins (125 mL)
  • I/2 cup sliced almonds OR sunflower seeds (125 mL)
  • 1 small red onion, halved, thinly sliced


  1. 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.
  2. Mix the dressing ingredients (below) together with a whisk.
  3. Add the dressing to the broccoli mixture. This keeps well for 1 day.

Creamy Cider Dressing:

  • 1 cup mayonnaise OR similar salad dressing (250 mL)
  • 1/4 cup sugar (60 mL)
  • 2 tbsp. cider vinegar (30 mL)

Serves 6 hungry hunters or 10 grateful guests.

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.

From Blueberries & Polar Bears, page 115.

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