Broccoli Salad

Donna Graffagnino

By
@StillWild

My mom passed down this recipe to me and over time I've tweaked it, tried different things, and it still always comes out amazing. It's so easy to make a day ahead of time and it's healthy, too!


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Comments:

Serves:

6-10

Prep:

15 Min

Cook:

25 Min

Method:

No-Cook or Other

Ingredients

10 slice
bacon
1 bunch
fresh broccoli, cut into bite size pieces
1
carrot, shredded
1/4 c
red onion, chopped
1/2 c
craisins, golden raisins, or red grapes, halved
1 c
cheddar cheese, shredded (optional)
1 c
blanched slivered almonds or sunflower seeds

DRESSING INGREDIENTS

3 Tbsp
white wine vinegar
1 c
miracle whip or mayo
2 Tbsp
white sugar or splenda (only if not using miracle whip)

Directions Step-By-Step

1
Fry bacon in deep skillet until evenly brown and crispy.
2
Drain on plate lined with paper towels and set aside.
3
In a medium bowl, combine the broccoli, onion and craisins/raisins/grapes.
4
In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours, but overnight is best.
5
Before serving, toss salad with crumbled bacon, almonds or sunflower seeds, and cheddar cheese if desired.
6
*Cooks Notes:
If you like raw broccoli, then make sure it's cut small enough for easy chewing. If you like tender crisp broccoli you can add the broccoli to boiling water and as soon as it starts to boil again, drain it and shock broccoli in ice water.

Frozen broccoli florets also work well if you blanch them until coming back to a boil then shocking with ice water. Use a good name brand for the best quality broccoli.

About this Recipe