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.