My mom recently sent me a care package stuffed with goodies. I have to say the girl scout cookies were what instantly captured my attention, but since that craving has now been satisfied, I have delved into the cookbook Mom made for me, Mama Lear’s Collection of Tried and True Recipes! Look for it in a bookstore someday, but until then, you will have to wait for me to cook and blog its contents! This recipe is one I have fond memories of. Broccoli has always been my favorite veggie, and it is prominently featured in this dish, aptly named broccoli salad. I added cucumber, beans, and dill in this variation, so feel free to try out some different vegetables along with the broccoli.
Prep time: 20 minutes
Ingredients:
2 heads fresh broccoli, uncooked, cut into bite-sized pieces
1 ½ cups sharp cheddar cheese, shredded
½ large red onion, chopped
1 cucumber, chopped
1 can white kidney beans
¼ cup red wine vinegar
½ cup sugar
2/3 cup mayonnaise
2 teaspoons ground black pepper
1 teaspoon salt
juice of ½ a lemon
sunflower seeds
dill
Directions:
Chop your veggies (thanks to Megan for helping!)
In a large bowl, mix together cheese, broccoli, onion, cucumber, and beans.
In a separate bowl, combine vinegar, sugar, mayo, salt, pepper, and lemon juice.
Pour dressing over veggies. Mix well! Top with sunflower seeds and dill.
This dish can be refrigerated overnight before serving, unless you just can’t wait, then dive right in!
[addtoany] Yum