If you subscribe to my newsletter then you know all about my fall garden. I picked 3 crowns of broccoli this morning since I didn’t have anything to cut them with on Sunday afternoon. I almost waited until they began flowering, so I’m glad I went. Since my menu for the week has been planned, I knew exactly what I was going to make with them.
I shared this broccoli salad recipe in 2010 and thought it needed some updating. My husband loves this salad with cheese, I don’t, so I divide the batch in half. My sweet young’un doesn’t care either way and he enjoys both. Since I was using more broccoli for this batch, I had to add a little extra mayonnaise and sugar. The dressing is really one of those things you can make your own.
Remember this salad will wilt down over time, so if you are taking this to a pot luck or serving it at a special dinner. Prep everything ahead of time and then mix it all together before serving.
It’s been a while since I’ve had broccoli salad. I think the last time I made it was before our move last August. This recipe calls for making the salad and enjoying a small helping while answering emails.
Broccoli Salad
Ingredients:
- 10 slices bacon cooked and crumbled
- 4-5 cups broccoli florets
- 1/4 cup red onion, chopped
- 1/2 cup raisins
- 1 cup of shredded cheese
- 2 teaspoons apple cider vinegar
- 3 tablespoons white sugar
- 1 cup mayonnaise
Directions:
In a medium bowl, combine the broccoli, onion, raisins, and cheese. In a small bowl mix together the vinegar, sugar and mayonnaise until well blended. Pour the mayonnaise mixture over the veggies. Toss until all is coated with the dressing. Refrigerate at least an hour before serving.
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