Saturday, February 04, 2012

Broccoli Salad from Penzey's

1 large head fresh broccoli, Steams discarded, cut into bite sized pieces
1/2 cup raisins
1/4 cup diced onions
1 T Italian salad dressing base (Penzey spice)
1 T water
1 cup mayonnaise
2 T vinegar
1/4 cup sugar
8 slices bacon, crisply fried
1 cup shredded cheddar cheese
1/2 tsp freshly ground pepper

  1. Combine the broccoli, raisins, and onion in a serving bowl.
  2. In a small bowl, mix together the Italian Dressing base and water.
  3. Let stand 5 minutes and then add the mayonnaise, vinegar and sugar and whisk to combine.
  4. Pour over the broccoli mix.
  5. Refrigerate 3-4 hours or longer (I recommend overnight) to soften the raw broccoli and blend the flavors. This can be made a day ahead.
  6. When ready to serve, crumble the bacon on top and sprinkle with shredded cheese.
  7. Shake on ground pepper.

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