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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Saturday, September 8, 2007

Tangy Broccoli Salad

I’ve been spending a good part of the last couple weeks at the hospital with my mother. My mother’s health took a pretty bad turn but with a battery of tests and a variety of treatments she seems to be stable. Her mood is good and her appetite is even better (always a good sign)! The meals that she receives are extraordinary, the portions are generous and the food is actually delicious. Hospital food and delicious are words you rarely hear together in the same sentence. My mother has taken great joy in sharing some of her food with me and even with that there is still food left on the tray when they come to pick it up. Well today while she was having a procedure done my family and I decided to hit the cafeteria while we waited. As soon as you walk into the cafeteria the first thing that you see is the salad bar. On the salad bar today they had something that caught my eye. It was a beautiful broccoli salad with lots of crisp fresh bacon, red onion, cheddar cheese and a sweet and sour type dressing. My uncle and I each got a bowl of this. I was going crazy; this salad was one of the best things I had ever tasted. My uncle said it tasted just like the broccoli salad that his sister-in-law Cathy makes, so I told him that I must get the recipe. I could eat a big bowl of this everyday and be quite content. Turns out Cathy got her recipe from a jar of “Kraft Miracle Whip Salad Dressing”. Cathy said she also adds a little shredded cheddar but that is optional. The broccoli salad at the hospital cafeteria had some chopped pecans scattered in the mix, which added a nice taste and texture.


3/4 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
2 Tbsp. sugar
2 Tbsp. white vinegar
1 medium bunch broccoli, cut into florets (about 6 cups)
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/2 cup chopped red onion

Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate at least 1 hour before serving.

8 comments:

Fab Grandma said...

Thanks for stopping by my blog! I am Russian, Austrian, Polish, southern, hahaha. My mother is first generation American--her mother was from Austria, her father from Russia. She grew up in Detriot City, but moved to the farm in rural west Georgia when she married my father. I grew up eating kielbasa and grits, stuff cabbage with potato salad, rutabaga and fried okra. I agree, food memories are some of the strongest we have. Food = Love in any language.

JANET said...

How about that? Good hospital food!
This salad sounds just like something I would like, not so much the boys, but I could eat it every day for lunch!
Hope your mom gets better.

Brianna said...

I love this salad too! My mom never made it, but it reminds me of going to church potlucks when I was a little girl, and some of the sweetest old ladies there had made a salad like this one. I think I'll try it for a trip down memory lane :)

Half Baked said...

I love this salad too. It's always popular no matter where I take it. I add cheese tortellini and cashews when I want to "dress it up" Hope your mom's doing better!

Julie said...

Thanks for visiting FabGrandma.

Julie said...

Thank you Janet

Julie said...

Enjoy Brianna

Julie said...

Thank you Half Baked