Subj : Broccoli Salad
To   : Ben Collver
From : Ruth Haffly
Date : Thu Jul 06 2023 11:11:01

Hi Ben,


 RH> Finly dice about 1/3 cup of onion (red or white) and add it, as well as
 RH> about 1/4 c sunflower seeds and about 1/3-1/2 cup of raisins.
 RH> I "have" to make this for our church pot lucks and rarely bring any
 RH> home.

 BC> Hi Ruth!

 BC> Thanks for sharing this tip.  That sounds a lot like how my
 BC> grandmother made broccoli salad.  I always ate a lot of that.  I think

Glaad you liked it. The recipe came from a cook book our church in HI
put together for its 30th anniversary. Every time I make the salad I
think of the folks there and the good times we had. Its 50th anniversary
and ours are in the same year so we're thinking of going over there to
help them celebrate and maybe catching an inter island cruise.


 BC> she may have used golden raisins.  I ate some grocery store broccoli

I've used both, depending on where I make it and what I grab. They're
both good but I think the golden ones are a bit plumper to begin with.


 BC> salad that
 BC> clearly used lemon juice and i thought that worked well too.

I've had some at one of our local restaurants that had canned peas in it
as well as the broccoli. It didn't have most of the other--raisins,
onion, sunflower seeds, etc--just didn't taste right. I've also seen
some recipies for it that call for grated cheese or other ingredients
but my all time favorite is the version I got from the church cook book.






---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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