Broccoli Salad
Broccoli Salad is always the first summer salad to go at BBQs and potlucks! This recipe is full of bacon, almonds, raisins (or dried cranberries), and onion. It has a great crunch!
CLASSIC BROCCOLI SALAD RECIPE
I haven’t posted lately because food and I have had a love/hate relationship.
Or in my husband’s words…a hate/hate relationship.
I’m pregnant…and finally telling. (p.s. this was originally posted in 2013…I’m not pregnant right now!)
And now that I’m 17 weeks my appetite is back with a vengeance.
All this baby wants is egg salad and mustard covered sandwiches.
And a whole lot of this broccoli salad.
I understand that broccoli covered in nuts, bacon, and mayo kind of defeats the whole purpose of eating broccoli. Did I mention the bacon?! But what baby wants…baby gets.
RECIPE FOR BROCCOLI SALAD
My friend Tara brought this to a BBQ and everyone kept going back for more. I always pay attention to what’s a hit at get togethers and this was definitely one.
I’ve tried a ton of versions of the classic broccoli salad and this is by far my favorite with the best taste. Now I take it to every potluck or BBQ I can!
BROCCOLI SALAD INGREDIENTS
- BROCCOLI – raw broccoli florets cuts into small pieces. Smaller pieces are easier to eat.
- SHARP CHEDDAR CHEESE – use extra sharp cheddar for some real bite but I usually use a medium cheddar.
- MAYONNAISE – is the key ingredient in this creamy dressing .
- RED WINE VINEGAR – Apple cider vinegar can be substituted here. I don’t love using white vinegar here but you can in a pinch. The vinegar is the key in this tangy dressing.
- SUGAR – the sugar macerates the broccoli in the refrigerator and makes it soft.
- RED ONION
- BACON – savory bacon gives that salty/sweet combo.
- CRAISINS OR RAISINS
- SLICED ALMONDS
- SALT AND PEPPER
HOW TO MAKE BROCCOLI SALAD
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First, combine broccoli florets with the red onion, bacon, raisins, almonds, and cheese and toss in a large mixing bowl.
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Next, prepare the dressing. Mix the mayonnaise, sugar and vinegar together until smooth. Stir into the broccoli mixture. Let salad chill for about 3 hours. It may not seem like enough dressing but after it chills the dressing marinates and is plenty. This also allows the flavors to meld.
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Season with salt and pepper and serve.
KETO BROCCOLI SALAD
I have a Keto Broccoli Salad that is low-carb, with sunflower seeds, and a Monkfruit dressing.
OTHER SALAD RECIPES:
- Chicken Salad
- Crunchy Pea Salad
- Corn Tomato Avocado Salad.
- Cobb Salad
- Shaved Brussels Sprouts Salad
- Poppy Seed Fruit Salad
- Frito Corn Salad
- BLT Pasta Salad
- Pizza Pasta Salad
- Ramen Noodle Salad
Broccoli Salad
Ingredients
- 8 cups of fresh broccoli cut into bite sized pieces
- 1/2 red onion, cut into thin bite sized slices
- 1/2 pound bacon, cooked and crumbled
- 3/4 cup raisins or craisins, (see Note)
- 3/4 cup sliced almonds, toasted (see Note)
- 4 ounces cheddar cheese, cubed
- 1 cup mayonnaise
- 1/2 cup white sugar
- 3 tablespoons red wine vinegar
- salt and pepper
Instructions
- Combine broccoli with the red onion, bacon (see note), raisins, almonds, and cheese in a large bowl.
- To prepare the broccoli salad dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad.
- Let salad chill for about 3 hours. It may not seem like enough dressing but after it chills the dressing marinates and is plenty. This also allows the flavors to meld.
- Season with salt and pepper and serve.