Grandma's Broccoli Salada Recipe

November 21, 2017

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Grandma's Recipe

Grandma says take time to be thankful and count your Blessings during the holidays.

We all know our world is a busy place. When you throw in technology, with all your smart phones, tablets and devices, it often feels like 24 hours in a day is not enough.

Grandpa and I think it’s the simple pleasures that make life worthwhile. Slow down and take a moment to enjoy them.

Don’t under estimate the value of good food and conversation along with family and friends while you sit around the dining room table reminiscing about the days of old. Enjoy every minute. Try to remember what Aunt Mildred put in her signature purple or pink concoction. One thing for sure, it was made of Jell-O accompanied with marshmallows and some kind of nut. Slow down and taste the food, don’t just eat it.

These values are instilled in my company and the soap products we make by hand in Tulsa, OK. No automation, here. Every bar of soap, bag of laundry detergent, lip balm, all that we do, is painstakingly done by hand to ensure the highest level of quality is delivered to you, when you make a purchase.

I can’t say enough about our staff, who puts a lot of pride into their work (no machines, just people) - Everyday folks working to make ends meet. You’ll be able to feel the love and the difference the noticeable impact Grandma’s Pure and Natural™ soaps will have on your skin.  

From my family to yours, Happy Thanksgiving!    

P.S. Shhhhhh! don’t tell anyone but here’s Grandma’s SECRET recipe for a tasty broccoli salad. Who knew broccoli could taste so good and it’s not covered with cheese:

Grandma’s Broccoli Salad

Ingredients:

1 Head of broccoli (cut into florets)
1 Red Onion (diced)
1 Cup of Pecans (chopped)
1 Cup of real bacon bits (the ones from a bag not the jar)
1 ½ Cup dried cranberries
1 ½ Cup shredded cheddar cheese

For the dressings

¾ Cup of Mayo
1/3 Cup of sugar
Thin to desired thickness with milk &/or sweet pickle juice.

Preparation:

Combine ingredients in a gallon Ziploc bag, and let set in refrigeration overnight. When ready to serve, transfer salad from bag to salad bowl, and then place on the table. “What I like best about this salad recipe is the fact, a salad in a bag takes up far less space, than one in a bowl,” Grandma said. “When preparing a Thanksgiving meal, refrigerator space is precious.”



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