BROCCOLI SALAD

SUSAN'S BROCCOLI SALAD
Cowboy Cookbook pg. 37- dressing needs to be made 4 hours in advance

1 cup mayo
1/2 cup sugar
3 T red wine vinegar
2 bunches broccoli (or 1 bunch broccoli and 1 bunch cauliflower)
1/2 cup crumbled bacon
1/2 cup Cheddar cheese, cut into squares

At least 4 hours before mealtime, combine the first 3 ingredients to make dressing.  Combine the remaining ingredients.  Pour the dressing over the salad 30 minutes before serving.

- or -

Recipe from Sister Barnes (was used at Abagail's baby shower):
brocooli heads (she cut up really small)
Granny Smith or Fugi apples
Grapes (halved)
Dried Cranberries
Bacon - cooked and crumbled
Sunflower seeds - roasted and salted

Dressing:
White vinegar or lemon juice
Mayo
Sugar

BROCCOLI COLE SLAW (1/2 if making just for us)
Saw on Food Network - Paula's Home Cooking
We all really liked it. Next time I might try making the sauce the day before and adding to slaw then the next day when eating add the ramen noodles and slivered almonds so they would be crunchy. To me it got better each day.
2 (3 oz) Ramen Noodle - Oriental (other flavors would work too)
3/4 of a stick of butter
1/4 c. slivered almonds
2 bags (12 oz) broccoli slaw
1/4 c. sunflower seeds
Chopped green onions for garnish
DRESSING:
3/4 c. canola oil
1/4 c. brown sugar (white okay too)
1/4 c. apple cider vinegar
1 Ramen Noodle season packet

Crush Ramen Noodles. Melt butter in skillet over low/medium heat. Add crushed noodles and almonds to the skillet, stirring occassionally until brown (keep temp. low/med). Whisk together all the dressing ingredients. Place shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.