Summer Broccoli Salad
There are a few of these salads here but I couldn't find any one identical to the other.
My husband, who won't eat anything green (so sad), loves it as does everyone else who tries it and well, I hope you do too!
I've been working on eating lighter and so I've started making it with only a quarter cup mayo and 3/4 cup plain Greek yogurt and the flavor is only slightly different and I think it tastes better this way.
1/2 cmayonnaise (i use best foods) and 1/2 cup plain greek yogurt
1 Tbspsugar and 1/3 cup splenda
1 Tbspwhite vinegar
1 bunchbroccoli florets, rinsed and chopped ( use most of the stalk as well)
2 stalk(s)green onions, rinsed and chopped
1 can(s)water chestnuts, drained and diced
1 cred grapes ( or however many you like to add)
4 slicecooked and chopped bacon
How to Make Summer Broccoli Salad
- The night before serving or several hours prior to, mix the first 3 ingredients with your choice of raisins, (I use red) and let rest in the refrigerator. This allows the flavors to merge giving you a much better salad. I've tried it without letting the flavors marry and found it very lacking.
- After you have let the mayo mixture sit for at least 4-6 hours, add the rest of the ingredients which you can prepare while the sauce is resting in the refrigerator.
- The original recipe called for 1 cup mayonnaise and 1/3 cup sugar.