Make your own free website on
home    back to food & recipes



1 bunch fresh broccoli
1/2 cup chopped red onion
1 cup chopped celery
1 lb. bacon, crumbled, crisply cooked
1/2 cup hulled sunflower seeds
1/2 cup light raisins


4 cups lite mayonnaise (we use Real)
1/4 cup granulated sugar
2 Tbsp. apple cider vinegar

Carefully wash and break up or cut broccoli flowerettes. May add small amount of  chopped broccoli from stalks. Combine salad ingredients into large bowl. Add dressing and stir. Put crumbled bacon in last or serve separately. Put in closed container and chill for at least 24 hours.Turn container several times during chilling to blend well.Yields about 12 servings.

From Kitchen of Bruce and Donna Bloomquist.

Mitch Miller Salad (4 servings)


Greens--mixture of Bib lettuce and spinach
2 eggs
several cloves garlic
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon basil
3/4 cup mild-tasting salad oil (like cold-pressed salflower)
1/4 cup wine vinegar
Few squeezes fresh lemon juice (optional)
Medium sized  red onion


Wash greens carefully, break by hand, bag, and refrigerate. Hard boil two eggs and cool. Chop eggs with fork to make paste. Add salt, dry mustard, pepper, and basil. Stir in salad oil, vinegar, and optional lemon juice. Add notched cloves of garlic. Slice red onion and add to dressing. Shake and chill. May keep dressing separate from greens until just before serving, and serve on individual plates or salad bowls. Remove garlic cloves just before serving. Double dressing amounts for 6 or more people.