BROCCOLI SALAD
From: Marye
Serves: 8  •  Prep: 20 min + 24 hr marinate

From a handwritten 'Here's what's cookin'' card (the one with the antique cast-iron stove illustration). The 'Recipe from the kitchen of' line is blank, but the card was kept in Marye's recipe collection.

INGREDIENTS
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½ red onion, chopped
1 head cauliflower, cut into small florets
1 bunch broccoli, cut into small florets
10 slices bacon, cooked and crumbled (or Bacon Bits — Marye's preference)
½ cup slivered almonds
½ cup raisins

DRESSING
1 cup mayonnaise ("Salad Dressing")
2 Tbsp wine vinegar
½ cup sugar

INSTRUCTIONS
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1. In a large bowl, combine the chopped onion, cauliflower florets, broccoli florets, crumbled bacon, slivered almonds, and raisins.
2. In a small bowl or jar, whisk together the mayonnaise, wine vinegar, and sugar until smooth.
3. Pour the dressing over the vegetables and toss to coat.
4. Cover and refrigerate for 24 hours to marinate.
5. Stir again just before serving.

NOTES
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Marye's note on the card: "I use Bacon Bits" — i.e., the shelf-stable kind, not freshly cooked bacon.

[Photos in this folder: 21-20260524023106-broccoli-salad.jpg, broccoli-salad-card.jpg]
