A crunchy fresh side and you control the contents. Summer is coming and you will need a go to side for the family and company. Take it to that pot luck summer event and you will be the only one without the potato or macaroni salad.
Based on a Food Network Paula Deen recipe. I varied the ingredients a little. I include some options for ingredients that you can vary for your taste.
A very solid 4.
Notes: There are a lot of recipes out there. The original Paul Deen recipe was a little heavy in vinegar, heavy in cheese and had some tomatoes. I have modified these some and I included options for you to customize for your tastes.
For a “Healthy Broccoli Salad”, substitute a low fat mayo product, cut the bacon substitute in a diced ham or Canadian bacon or just skip the meat.
This is an excellent recipe to cut in half or double for your needs.
Start by washing and trimming the broccoli. Trim of the florets off and cut smaller if needed.
Don’ throw the stem away. Trim off the leaves and the tough peal then cut into 1/2 inch cubes. You need 6-8 cups for a full recipe. That is 3-4 small heads or 2 large heads.
Cut up 8 slices of bacon and cook until crispy over medium high heat. About 5 minutes. Drain the bacon on a paper towel.
Additional ingredients: 1/2 cup (one medium) red onion chopped. 1/4 to 1/2 cup sharp cheddar in small cubes. Optional: 1/2 cup of halved cherry tomatoes, 1/2 cup gold raisins, 1/2 cup sunflower seeds
Make dressing with 1 cup mayonnaise, 1/2 t salt, 1/4 t pepper, 1-2 T white vinegar and 1-2 T sugar. Vary the sugar and vinegar for your taste. Mix well then combine with all other ingredients.
- 6-8 cups Broccoli trimmed
- 8 strips bacon
- 1 medium (1/2 cup) red onion
- 1/4 to 1/2 cup sharp cheddar small cubes
- 1/2 cup cherry tomatoes halves
- 1/2 cup golden raisins
- 1/2 cup sunflower seeds
- 1 cup mayonnaise
- 1/2 t salt
- 1/4 t pepper
- 1-2 T sugar
- 1-2 T white vinegar
Prep time: Cook time: Total time: Yield: 10 servings