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I've been making variations of this salad for years, and I was taught by an Italian cook who makes it that they key is to cut the broccoli into very small pieces. It is much nicer than eating a huge hunk of raw broccoli, especially for people who don't usually like raw broccoli. The tiny pieces are much more palatable and it just makes for a much nicer salad. Even though I do like raw broccoli, the small pieces are sooooooo much better. Just cut the broccoli into florets, then chop them with your chef's knife until you get pieces about the size of a garbanzo bean.
This was awesome!! I didn't have any mayonnaise so I used light Miracle Whip. I also cut back on the sugar a little bit. DH loved it and it will be one of my favourites to bring to pot lucks during the summer. Thanks for sharing!
I made this salad for a potluck quilting luncheon, and had nothing left over to bring home to my husband. It was delicious. I used half cauliflower and half broccoli and I added 1 cup of sunflower seeds just before serving. I used white wine vinegar. Everyone in the group wants the recipe. Thanks vincy bramblett for promoting my image as a good cook!
This is delicious and addictive!! My father-in-law requests it and others love it too. <br/>I HIGHLY RECOMMEND!
Pot-luck favourite. Make it all the time :)
I make this all the time. I just brought some to our group last month.<br/>I like to add some sliced (1/4's) of grapes it adds a bit of sweetness to the dish.<br/>I also add walnuts if I know no one is allergic.<br/>I have also added some twist, plain or tri colored pasta, depending on how I need to use it.
I make a brocciflower salad<br/><br/>1/2 head broccoli & 1/2 head of cauliflower or if I am lucky, I can find brocciflower at the supermarket or at the fruit & veggie market.<br/>I also add chopped hard boiled eggs<br/>Instead of the sugar, I add 5 bags of splenda to the dressing & I use cider vinegar.<br/><br/>Definitely let it sit overnight, because the mozzarella will disappear, as will the egg yolks & soak up the dressing & you may need a tad more dressing before serving.<br/><br/>I have been making this for years as a diabetic dish, hence the splenda.
I love this salad - it is one that my mother made for years and along with the bacon and the raisins, apple and chopped almonds or walnuts she also added sunflower seeds - this is one of those salads that just turns into a full meal - one has to love it !!!!!
Always a crowd pleaser. Easy & quick - great for picnics or with a nice ham dinner. I use sharp cheddar.