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
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
Chop your veggies (thanks to Megan for helping!)
This dish can be refrigerated overnight before serving, unless you just can’t wait, then dive right in!