This is a new recipe I tried for the teacher luncheon at the kids school. This version makes enough for a small army - or enough to bring a huge salad to an event and have plenty left over for your family as well. The salad is very crunchy and filling - feel free to substitute sunflower seeds for the almonds or use less if you'd like.
3 lbs of broccoli (I bought the Sam's Club bag of florets)
2 cups thinly sliced almonds, toasted
2/3 cup dried cranberries
bacon - cooked and chopped (I made a whole package for breakfast, gave 11 kids one piece each and used the rest in this salad - you could add more or omit entirely)
2/3 cup golden raisins
1 red onion, finely chopped
Buttermilk Dressing
1 cup buttermilk, well-shaken
2/3 cup mayonnaise (I did not have enough so I used half sour cream)
2 tablespoons cider vinegar (again, I used what I had which was white wine vinegar)
2 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion)
salt and pepper to taste
This sounds just like the broccoli salad that my mom loves to make. It really is sooo good! And it does make a ton.
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