Picnic Panache

The best place to talk recipes is at a picnic. It’s usually potluck. We all stand around waiting for the main course to cook. We’re hungry. So we talk food.

Last week it was salads. I heard that I make the best cole slaw ever. But Mona Faye’s deviled eggs can’t be beat. And Mona Faye’s youngest wondered where we could find that salad they make at Ruby Tuesday’s. “You know, the one with the bacon and broccoli?”

Here ya go, hon’! All for you.


3 c. broccoli florets
2 oz. (1/2 c.) shredded cheddar cheese
1/3 c. raisins
1/4 c. chopped red onion
8 slices bacon, cooked & crumbled
1/3 c. sunflower seeds
1/2 c. mayonnaise
2 tbsp. sugar
2 tsp. lemon juice

In a large bowl, combine broccoli, cheese, raisins, onion, bacon and sunflower seeds. In a small bowl, combine mayonnaise, sugar and lemon juice. Mix dressing well and allow it to stand refrigerated for an hour or so. Just before serving, stir dressing well and pour over salad ingredients. Toss to coat. Makes 9 (1/2 cup) servings.

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