Side Dish ‘n’ Saturdays: Broccoli Salad

Broccoli Salad

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Servings 8

1 cup Miracle Whip
1/2 cup Sugar
1 tsp Vinegar
2 bunches of broccoli
1/2 lb. Bacon, fried and crumbled
1/2 cup Raisins
1 Small purple onion, chopped
1/4 cup Sunflower seeds, if desired

Prep Day: Put the mayonnaise (or Miracle Whip), sugar and vinegar in a bowl and stir with a spoon until it’s well-mixed. Even though it’s mixed well, you will still be able to feel the grittiness of the sugar. Set it aside for about 20 minutes. Stir again, and the sugar should be dissolved and you can’t feel the grittiness anymore.

To Freeze: Put the mayonnaise mixture in a rigid container or freezer bag. Seal, label and freeze. Keep the rest of the ingredients on hand, or purchase later.

Serving Day: Thaw the mayonnaise mixture overnight in the refrigerator. Cut the florets off the broccoli stalks into a colander. Rinse with cold water to wash. Drain, and cut the florets into bite size pieces. Put the pieces into a large bowl. Add the bacon, raisins, onion and optional sunflower seeds. Stir to mix. Pour the mayonnaise mixture over the salad ingredients in the bowl. Stir until everything is evenly combined. For the flavors to blend, cover and chill in the refrigerator for an hour or two before serving. Keep any leftovers in the refrigerator.

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