Tuesday, July 6, 2010

San Fran Forever In My Tummy: Juliet's Broccoli Salad

My time here in this beautiful city by the bay is rapidly, and very sadly, coming to an end. One week from tomorrow I will be starting my journey east. BUT, that is seven, hopefully long, days away so I think I'll spend this next week paying tribute to the incredible city that has inspired me, taught me, and all around loved me for the last 5 years and post a few recipes that have contributed to my happiness here. 

This first recipe is perfect as a side dish for a summer bbq and was passed onto me by the most beautiful blondie I've ever seen and one of the most amazing friends I've met in San Fran. My first few years here I spent hours on end enjoying wine at her kitchen table while chit-chatting about our boys and our relationships or reminiscing about the wild weekend nights we spent out on the town. This recipe is super easy and involves very little cooking so can be quickly thrown together by any and all cooks. So for my first of a weeks worth of recipes that will forever remind me of San Francisco with every tasty bite, I give to you... drum roll please....

Juliet's Broccoli Salad

1 large head of broccoli, cut into pieces
1 medium red onion, finely chopped
6 pieces bacon, cooked and chopped
1 cup Vermont Cabot Sharp Cheddar cheese, shredded
1 cup raisins (optional)

1/2 cup miracle whip
1/4 cup sugar
1-1 1/2 tbsp cider vinegar

Whisk together ingredients for dressing in a a small bowl. Combine first 4 ingredients and toss with dressing. Serve chilled or at room temperature. 


  1. This sounds quick, delicious, and healthy! Perfect for the summer. Thanks for sharing the recipe, we posted it in our Facebook fan page for everyone to see. Check it out at www.facebook.com/cabot :)

  2. That is so exciting Jacquelyn! Thanks for sharing my recipe with your fans! I lived in Vermont before moving to San Francisco so Cabot cheese has a very special place in my heart.