Today, in my third post about food mentioned in When They Met Again, I’m going to share a recipe for broccoli salad, “found” in Becky Slaybaugh’s refrigerator by her grandson Adam. Becky is the fearless and spunky leader (going all the way back to their Rumspringa in the 1970s when they used to wear blue jeans and mini skirts) of the group of grandmothers in the novel and was so much fun to write–in fact, she practically wrote herself!
Here’s the mention of the salad in the story:
When Adam arrived home, Dawdi was napping and Mammi Becky wasn’t around. It was obvious Mammi Becky had left in a hurry because the breakfast dishes sat in the sink. He cleaned the kitchen and then looked in the refrigerator, finding half a ham and a bowl of broccoli salad from the night before. He was setting the table when Mammi Becky walked through the back door.
This recipe is one I make multiple times a year–for all of our holiday meals and on other occasions too. I often prep the broccoli the day before and then assemble the salad the day of.
Becky’s Broccoli Salad
Ingredients
- 9 cups broccoli florets cut into bite-sized pieces
- 1/2 cup diced red onion
- 1/3 cup dried cranberries
- 1/3 cup sunflower seeds
- 1/2 cup chopped cooked bacon
- 1/3 cup shredded cheddar cheese
Dressing
- 1 cup mayonnaise (or use ½ cup plain Greek yogurt and ½ cup mayonnaise)
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- salt and black pepper to taste
Instructions
- Whisk together dressing ingredients in a medium bowl. Set aside.
- In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, bacon, and cheese. Pour the prepared dressing over and mix well.
- Refrigerate for at least one hour before serving.
Next week I’ll post a recipe for Mammi Lu’s peach cobbler. Yum!
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