Broccoli Salad

image found here

This is one of my most favorite salads to eat in the summer with a barbeque. It is light and refreshing yet rich and flavorful. I have yet to find a person who does not love this. (Ok, except for Kim. But she doesn't count because if it's not Olive Garden or Cafe Rio she won't eat it.) But you will...I am sure of it!

What you need:

5 C. chopped fresh broccoli

1/2 Craisins

(I just sprinkle some in until it looks pretty)
1/4 Chopped red onion-optional
(I never put these in because it is just plain wrong)
10 bacon strips-cooked and crumbled
1/4 C. sunflower seeds
1 C. grated chedder cheese

For the dressing you need:
1/2 C. Mayo
2 T. Sugar
3 T. Red wine vinegar

Mix the salad ingredients together. Blend the dressing ingredients until smooth. Pour the dressing over the salad and toss until completely coated. Chill and Serve!

(We like ours "saucey" so if it seems too dry I will double the dressing.)

Craisin Salad

I just HAD to have this recipe after attending a baby blessing where it was served.  Since then, I have taken it to many a family party and it's another one of those things that everyone wants the recipe for.  I have been asked to bring this to Thanksgiving Dinner, so I thought I'd share it in case anyone else needs a yummy salad to take with them!

(This isn't a picture of MY actual salad, I borrowed it from here)

In a large bowl toss:
1 head of green leaf lettuce
1 head of iceberg lettuce
1 lb. bacon cooked and crumbled
1 C. mozzarella Cheese
1C. shredded Paremsan Cheese
8 oz. toasted, sliced almonds
8 oz. Craisins

Dressing:
In blender mix:
1/2 c. red wine vinegar
1 c. sugar
2 tsp. mustard
1 1/2 tsp. salt
Then add:
1 c. vegetable oil and blend again.

Shake well before serving!

(I like to serve it on the side, but you can toss it into the salad if you want!)

~~Kim