Archive | February 16, 2012

Aunt Patty’s Broccoli Salad

My mom called me last week raving about some weird salad she’d made. She rattled off the ingredients and I thought, Hm. Nope. because they were just so .. odd. And unappetizing, really. But I played nice, saying, “Sounds lovely!” or something else misleading enough to make her think that I wanted her to make some for me.

She called me on Monday and said, “Well, I’m cooking today! I’ve got a large batch of that broccoli salad for you to try!”

Ooooookay. Guess I’ve got to put my compliments where my mouth is.

When I stopped by to pick up the 2 qt container, she convinced me to try a small ramekin of the salad that she had put aside. I looked at it, all weird and mix-ey looking, and hesitated. Okay, hesitated may be a bit bold because I really will try any food once. So I took a small spoonful and swallowed.

Then proceeded to inhale the rest of the ramekin.

And have eaten it for lunch every day this week. And sometimes dinner.

.. I’m a fan of this salad, is what I’m saying here.

This recipe came from my Aunt Patty, which is awesome because she – like myself and my sister – is dairy-free. She’s also gluten-free after discovering an intolerance. So you know that any recipe that comes from her will involve real food AND will leave out stuff I can’t have. Also, it’s usually incredibly good.

I know. You’re going to read this list of ingredients and shudder. It’s alright. I didn’t get it at first pass, either. And if you’re on the fence about broccoli, I will say that you don’t taste much of the broccoli. It’s almost entirely included for texture. This is a great salad to make on a Sunday night and then munch on through the week.

Aunt Patty’s Broccoli Salad


  • 2 heads broccoli (cut and chopped down to mostly florets, and you can mix broccoli & cauliflower)
  • 1/2 C raisins (my mother used dried cherries as well for nutritional goodness)
  • 1 C grated cheese (veggie shreds work well in this salad)
  • 6-8 strips bacon, cooked crispy and crumbled
  • 1/4 C purple onion, minced (I think we used sweet onion on this, because I pretty much detest onion)


  • 1 C Mayo
  • 2 T Apple Cider Vinegar
  • 1/4 C sugar (or equal mix sugar/splenda or sugar/honey or agave or whatever)

Mix all the salad stuff together. Mix all the dressing stuff together. Combine. Refrigerate for however long you want. It only gets better with time.

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