July 31, 2012

Anything Goes Broccoli Salad


I don’t know why, but I can still remember the first time that I had broccoli salad. I think because it was a new concept from the typical summer salads like potato and pasta. Or maybe because it had bacon in it. Whatever the reason, I enjoy this salad and love the way it has evolved over the years. You can add as many ingredients as you want or leave out items that you don’t care for. I don’t usually like raisins, but in this salad, they just work. Though, if I’d thought of it sooner, I would have bought dates instead.

Feel free to amend this recipe to suit your tastes and style. Work with what’s listed in the recipe or try out other goodies like green grapes, celery, cauliflower, or pine nuts. I made it with and without red onions and prefer to leave them out, but you don't have to.

1 lb broccoli, trimmed and cut into bite size pieces
6 slices bacon, cooked and crumbled
1/2 C sunflower seeds
1/2 C raisins, purple or golden
1/2 C cheddar cheese, shredded or cubed
1 C mayonnaise
2 T white vinegar
2 T sugar
1/8 t black pepper

In a medium mixing bowl, combine the broccoli, red onion, bacon crumbles, sunflower seeds, raisins, and cheddar cheese.


In a small mixing bowl, whisk together the mayonnaise, white vinegar, sugar, and black pepper. Pour dressing over broccoli mixture and stir to coat all ingredients with dressing.


Cover and refrigerate for at least 2 hours before serving but best if made one day ahead.

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