I don’t know about you, but I love a good salad. Whether it is a fresh garden salad, a pasta salad or something a little different. A good salad reminds me of spring – cool and crisp. I remember the first time I tried broccoli salad. I could not get enough of it. The sweetness of the dressing, the crispness of the broccoli and the crunch of the onions and bacon –YUM, so GOOD! There’s tons of versions of this recipe. That’s why it is a perfect recipe to make all your own, but for me, I like to keep it quick and easy with a simple taste.
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.
- 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