These three have been favorites in the Hicks family for several generations.
We frequently had salad when I was a youngster, especially when visiting the dairy-farmer grandparents. They weren’t elaborate or fancy salads, but they were always tasty. And the vegetables were always home-grown.
And that carried over into the next couple of generations. As it turns out, my grandchildren are terrific salad eaters.
First, our broccoli salad. I have no idea if this recipe is similar to broccoli salad recipes held close by other families in York County, or if it’s totally different. All I know is this is pretty much the only broccoli salad I’ve eaten on family occasions for about 50 years. And since I like it so much, I don’t experiment with it.
Anyway, it’s not nearly so difficult to put together as some people might think.
- 1 or 2 bunches of broccoli, chopped into bite-sized pieces
- ½ pound bacon, crisped and crumbled into pieces
- 1 cup shredded cheese — mild and sharp cheddar, Monterrey Jack, Longhorn, Colby-Jack. Choose one or blend several together. I usually use three different kinds.
Salad dressing — ½ cup Miracle Whip, ¼ cup granulated sugar and 1 tablespoon cider vinegar.
Then in a large mixing bowl, put together the broccoli, bacon and shredded cheese. Blend well.
The dressing is simple: Mix all three dressing ingredients together and add to salad close to serving time. I think it’s a good idea to keep dressing refrigerated until it’s time to mix with broccoli, bacon and cheese blend.
You’ll notice this recipe doesn’t include diced hard-boiled eggs or raisins, but I happen to like both in my broccoli salad and will frequently (always the raisins — I prefer golden raisins) add them in. Same goes for diced onions, too. I never go that route, but some people do. That’s up to you.
Now if you’re not all that crazy about broccoli salad and want something a little simpler, but as refreshing, you might be interested in our “Hot lettuce and bacon dressing salad” or the simpler “Lettuce dressing” salad.
Ingredients for the “Hot Lettuce and bacon dressing salad”:
- 2 cups granulated sugar
- 1 egg
- 1 cup cider vinegar
- ½ pound bacon, crisped and crumbled (reserve several tablespoons bacon fat)
- 1 head of lettuce or assorted salad greens
- ½ dozen hard-boiled eggs
Mix together the sugar, 1 egg and vinegar in pot, stir and cook until very hot, but not boiling. Add the bacon pieces, plus a couple teaspoons bacon fat. Stir thoroughly.
Then simply pour over chilled lettuce. Add chopped hard-boiled eggs if that’s your preference.
Ingredients for the “Lettuce Dressing” salad are:
- ½ cup granulated sugar
- 1 Tablespoon mayonnaise (heaping)
- ¼ cup cider vinegar
- yellow food coloring
- ½ cup milk
Mix together sugar and mayonnaise. Add vinegar (whisking slowly). Add food coloring to your liking — usually only a couple drops necessary. And then very slowly add the milk, blending well.
You’ll notice this recipe does not require any heating on the stove. Chill dressing and add to lettuce or salad greens just before serving. Add chopped hard-boiled eggs if desired.
Cold and refreshing on a hot summer day. A little tart; a little sweet. Great year-round as an addition to a meat and potato dinner or steaks on the grill.
Enjoy one. Enjoy them all.
<ic>Columns by Larry A. Hicks, Dispatch columnist, run Mondays, Wednesdays and Fridays. E-mail: firstname.lastname@example.org.<nm>Read More