I’ve bought it at the deli counter; I’ve enjoyed it at covered dish dinners – but now I have a recipe to recreate it in my own kitchen. Lorraine Cochrane, Fleetwood, shares her recipe for PA Dutch Broccoli Salad. It tastes great the first day it’s made and it tastes better on the second day, after it marinates well!
PA DUTCH BROCCOLI SALAD
1 or 2 bunches broccoli
1 red onion, chopped
½ lb. Bacon, crumbled
½ cup raisins
½ cup Miracle Whip
2 tablespoons vinegar
½ cup sugar
If you substitute mayonnaise for Miracle Whip, add a little extra vinegar.
Cut broccoli into bite-sized pieces. Slice cherry tomatoes in half. Add raisins, walnuts and onion. Cook bacon and crumble, then add to the bowl. Stir all together in a large bowl. In a small bowl, mix Miracle Whip and vinegar together and then add sugar. Pour over salad and toss. This is enough dressing for about a 3-quart bowl of salad. If you have more salad ingredients, you may want to double the dressing ingredients.
Linda Yuengel, Fleetwood, enjoys sharing recipes.