Monday, January 14, 2013

Broccoli Salad

When I make this salad, everyone asks for the recipe.  The original recipe is from my friend, Shellie, at, but I have changed it up a little to make it mine.

First, buy a bunch of broccoli, and clean it.

Chop it up in small pieces.  This bowl is part of a set that Hub bought me about 35 years ago.  There has been a boat load of food prepared in it. The knife is a reflection.

Buy a bunch of green onions and clean them, then chop them fine, including the green part.  I think Google is mad at me; it won't let me enlarge the rest of these pictures.

Hub's family never ate the green part (the onion blades) and he was shocked to see me eating them when we were first married.  He thought I would surely die.

Add the onion pieces to the broccoli.

Add a cup of raisins.  Shellie's recipe called for the white ones, but I usually just use what I have.  It's all good.

Chop up some crisp bacon.  This is six slices, but you can add more or less if your little heart desires.

What's not to love about bacon?

Add the bacon to the bowl and stir it all up.

I could eat it like this, but most normal people want it dressed up a bit.

Mix 3/4 cup mayo, 1/4 cup sour cream, juice of 1/2 lemon, and a fat teaspoon of honey.

Stir it until it is smooth and creamy.

Add to the broccoli mixture and coat it all well.  It needs to be covered and refrigerated at least an hour to let the flavors blend.

I don't know how long it will last in the frig; we always eat it all the first day.