Broccoli and Peanut Salad
2 medium bunches fresh broccoli, cut into flowerets (about 5 cups)
1 small red onion, diced
1 cup red Spanish peanuts, salted
1⁄2 cup dark raisins
1 cup mayonnaise
1⁄2 cup sugar
2 tablespoons red wine vinegar
In a large bowl, combine the broccoli, onion, peanuts and raisins.
Cover and refrigerate for at least 1 hour.
At service time; in a small bowl, combine the mayonnaise, sugar and vinegar.
Pour the dressing over the broccoli mixture.
Mix and toss until well coated.
Serve immediately on cold plates.
Serves 4-6 people
This recipe came from Barbara in Palm Beach County. She got it from her step-mom, who got it from her beautician; where she got it “…no one knows. But the recipe is splendid. Very tasty and crunchy.” I agree.