An entire bookshelf in my tiny home office is filled with spiral-bound cookbooks. These aren’t just any kind of cookbooks. They were assembled by local community organizations in the hopes of raising funds for an assorted list of causes. Two books in particular were produced as fundraisers for the local senior center in my hometown of Manton, MI.
Experience has taught me these books are far from perfect and it’s a roll of the dice when it comes to recipe success. But, that’s what makes them charming to me.
I was flipping through the books recently in search of some culinary inspiration. It was baffling to find the number of broccoli salad variations while thumbing through the pages. Most had the same core ingredients including broccoli and some sort of mayonnaise base. I decided to create my own version to share at a Thanksgiving potluck. It was a hit!
- 8 cups (roughly 3 large bunches) fresh broccoli
- ¾ cup (6-8 slices) cooked bacon, roughly chopped
- ½ cup sliced almonds, toasted
- ½ cup dried cranberries
- 1 1/3 cup mayonnaise
- 3 Tbl. Champaign or white wine vinegar
- 1 Tbl. white sugar
- salt and pepper to taste
- Whisk the mayonnaise, vinegar and white sugar together in a small mixing bowl until well combined. Add salt and pepper to taste. Set aside.
- Remove the broccoli florets from the stems and chop into small pieces. Place into bowl with the bacon, almonds and cranberries.
- Pour dressing over the mixture and toss until well combined. Allow to chill for at least 30 minutes to allow the flavors merry together.