WTRE Recipe of the Week: Broccoli Salad
There is something truly special about a community cookbook. It’s more than just a collection of ingredients; it’s a snapshot of the people who care for us. This week, we’re diving into the Decatur County Memorial Hospital Employees’ Cookbook, a treasure trove compiled by Angie Brinkman and the dedicated staff at DCMH.
When the nursing staff and hospital “friends” share their go-to dishes, you know they’re going to be reliable, comforting, and perfect for a potluck. This week’s featured recipe comes from Shelly Lanter in the Nursing department. Her Broccoli Salad is a local favorite—crunchy, salty, and just the right amount of sweet.
Whether you’re heading to a family gathering or just looking for a fresh side dish for dinner, this recipe brings a little piece of our local hospital family to your kitchen table.
Shelly Lanter’s Broccoli Salad
From the Decatur County Memorial Hospital Employees’ Cookbook
The Salad Ingredients:
- 2 bunches broccoli, cut up
- 1 (6-8 oz.) package sunflower seeds
- 1 red onion, chopped
- 1 lb. bacon, fried crisp and crumbled
The Dressing:
- 1 cup mayonnaise
- 1/2 cup sugar
- 2 tbsp. vinegar
Instructions:
- In a large bowl, combine the broccoli, sunflower seeds, chopped onion, and crispy bacon.
- In a separate small bowl, whisk together the mayonnaise, sugar, and vinegar until smooth.
- Pour the dressing over the broccoli mixture and mix well to coat.
- The Secret Step: Refrigerate for several hours before serving to allow the flavors to meld and the broccoli to slightly soften in the dressing.
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