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Broccoli salad
If you are looking for a wonderful broccoli salad, hop on I-40 and head for Oklahoma City, then scoot north on I-35 to the first capitol of Oklahoma: Guthrie. There is a restaurant in Guthrie called Granny Had One. It is in a two-story Victorianesque building constructed in 1891 to house the hardware company Tontz & Hershi. To this day, it retains the silvered tin ceiling tiles and oak wood doors, paneling and wooden floor. The walls are painted with historic murals depicting the history of the area. It has had several owners down through the intervening years until April, 1990, when Granny Had One opened its doors with antiques and home-cooked food like Granny would have fixed.
One of the features of the restaurant is a salad bar with very fresh, tasty items from which to choose. Along with your lunch sandwich comes a trip to the soup and salad bar, which starts off with a large wheel of mild cheddar cheese from which you may whack your own chunk! Next comes your choice of 2 soups-of-the-day and finally the salad bar. This is where you will find a broccoli salad that you absolutely must try--along with their home made fruit and creme pies, of course.
Mary, our Granny Had One newsletter and e-mail correspondent, was gracious enough to let us use their broccoli salad recipe here. If you're ever in the middle of Oklahoma, zip up to Guthrie and give them a try!
Granny Had One's Broccoli Salad
Ingredients:
1 Cup sunflower seeds
2 Cups bacon, cooked and crumbled (or meat substitute, such as Bac-Os)
2 Cups raisins
1 large bunch of broccoli
2 carrots
1 small head red cabbage
1 red onion
Dressing: mayonnaise (Vegenaise), sugar and 1 T mustard
Chop the broccoli, cabbage and onion into small pieces; shred the carrots and mix everything together except the meat substitute together. Make enough dressing to moisten the resulting quantity of broccoli salad. Chill. Serve with side dish of Bac-Os or other crunchy substitute for last minute topper.
