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Taste of Oviedo - Winning Recipe

A Very Yummy Salad

2009 Taste of Oviedo – Citrus and Celery Cook-off – Professional Taste Award Winner
Submitted by Bonnie Banda

Makes 12 Servings

Prep: 30 minutes, plus 30 minutes resting

Cooking: 10 minutes

This will get the crowd at a backyard barbeque or pot-luck clamoring for the recipe.
If desired, bacon bits made from soy can be used so vegetarians can enjoy this great salad. (Substitute one-third cup Bac-Os® or other meatless bacon bits.)

In a large pot of boiling water, cook the broccoli florets for 1 minute. Drain in a colander and plunge immediately into a large bowl of ice water. Drain the broccoli very well.

In a large mixing bowl, combine the broccoli, celery, and onions. In a small bowl, whisk together the mayonnaise, sugar, salt, pepper, and vinegar until well combined. Pour the dressing over the vegetables and mix until well combined. Cover, and refrigerate for 2 to 8 hours.

Before serving, add the bacon, orange sections, raisins, and sunflower seeds, and toss to combine. Serve immediately.

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