Broccoli Salad-A Southern Tradition | December 8, 2012

My sister-in-law, Anne, made this for the Thanksgiving table last year. It was my favorite side dish of the day. Since then, I have seen it in other cookbooks and websites. This recipe comes from Food Network and it’s Paula Dean’s version. I cut the mayonnaise in half with some plain yogurt and I don’t think you can tell the difference. I use White Mountain Bulgarian yogurt which is made in Austin, Texas, not Bulgaria, but it is made in the old Bulgarian tradition and has about three times as much live yogurt cultures as Greek yogurt. You can find it at HEB. It may seem a little runny if you are not used to it because it has no starches or thickeners in it. That’s why I like it.

Red tomatoes would look more like Christmas, this being December.  These yellow ones worked fine, though.

Broccoli Salad

Broccoli Salad

Broccoli Salad

2-3 Large heads of Broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into florets and the stem into bite-size pieces. (Scrape the tough outer part of the stem with a paring knife or vegetable peeler and the inner part of the stem is very tender.) Blanch in boiling water. (Drop into boiling water for about 5 minutes; not enough to cook it but enough to take away that harsh raw taste. Drain well and spin in salad spinner or press with a few paper towels to dry thoroughly if in a hurry.) Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Refrigerate for 2 hours before serving.


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