I don’t know about you guys, but I am absolutely in love with broccoli. As a side dish or a snack or anything else, really. Plus I adore cold salads, especially during picnic and outdoor party season. This broccoli salad recipe is the last one I’ll ever need – I got the original version from Just Another Edmonton Mommy (thanks girlfriend!) but I’ve added, omitted, and changed enough pieces to make this recipe it’s own beast entirely.
Also, I can’t stand when bloggers post recipes and instead of cutting to the chase they drone on for 500 words before they tell you how to make it. So, in the interest of not being one of those people, here we go:
The Last Broccoli Salad Recipe You’ll Ever Need
- 5 1/2 cups broccoli, chopped
- 1/2 red onion, diced
- 1 lb. fully cooked bacon, chopped into small pieces
- 1 cup craisins or raisins
- 1 cup Mayo or Miracle Whip (depending on your preference – I use Mayo)
- 4 Tbsp white sugar (if use use Miracle Whip, decrease by 2 Tbsp)
- 3 tbsp white wine vinegar
- 1/2 cup slivered almonds
- 1/2 cup shelled sunflower seeds
- In a small bowl, combine Mayo (or Miracle Whip), sugar, and vinegar. Stir until smooth. Set aside.
- In a large mixing bowl, combine the remaining ingredients. Mix well
- Pour Mayo mixture over top of broccoli mixture. Mix well
This cold salad is easy to make and go, but I personally feel that the flavors are even better after it’s been refrigerated for 12 hours. Giving it that time to marinate and let the broccoli really soak up the dressing mix adds a little extra element of yum. If you’re going to do this, be sure to give it a good stir before serving, as the dressing tends to settle to the bottom.
The leftovers (that I doubt you’ll have because everyone loves this stuff) keep in the refrigerator for up to three days. After that, things start to get a little soggy.
The slivered almonds, sunflower seeds, and craisins are all optional add ins, but I personally feel they add quite a bit to the texture and flavor. Try your own variation, or add something else, like half a cup of shredded cheddar, instead!
Have you tried this recipe? Let me know what you think in the comments, or drop me a line!