Sunday we had offered a lunch after church as a way for people to hang out and chat for a longer time than our usual coffee hour. We had a birthday theme since we’re at the halfway point and can celebrate all the birthdays that have come and all the upcoming ones. For the event I decided to make several salads and mini-cupcakes.
First up, a family favorite. This is my grandma’s recipe for broccoli salad, we make it several times a year for family events. The combination of flavors is great. It’s crunchy, salty, sweet, and creamy. It’s a little bit labor intensive, so I’d recommend a good sous chef (thanks, Mom!).
- 2 bunches broccoli, cut into small florets and stems diced
- 3-4 scallions, thinly sliced
- 3-4 celery stalks, chopped
- 2 cups grapes, halved
- 1/2 cup slivered almonds
- bacon fried and crumbled on top
- 3/4 cup mayo
- 1/3 scant cup sugar
- 1 Tbsp white vinegar
Whisk the dressing ingredients together until well combined. Mix dressing with all the salad ingredients and serve cold. For a vegetarian option, I recommend topping the salad with chopped smoked almonds instead of the bacon.