Monday, April 2, 2012

Broccoli Salad

Oooooh, I just love that the weather is turning warmer. I'm giddy. Can you tell I'm giddy? Well, ya can't see me but if you could, you'd see that I was giddy. Actually, you probably wouldn't want to see me right now cause I'm sitting in my "office" (also known as the play room) in my pajamas, no makeup, eating a fruit rollup while the cat keeps walking in front of my computer screen doing his best to get me to pay attention to him rather than this blog post. It's a glamorous life I lead folks. Anyhoo... I love that I live in an area of the country where you see a distinct change in the seasons. And because it is getting warmer, I start thinking of all those foods that I just love to make this time of year.Well, to be perfectly honest, I could make a lot of these foods year round. It's just that they make more of an appearance during the warmer months because I can get my hands on the fresher, local veggies.

This salad has been making the BBQ circuit for many a-generation. And that's because it is a beloved classic. And because eating broccoli all by itself is just far to healthy, we must add bacon and mayo to it.  Now that's my kinda salad...
Ingredients:
5 cups chopped broccoli
1/2 lb. bacon, cooked and crumbled
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup finely chopped onion
1/2 cup sunflower kernels
1 cup mayonnaise
1/2 cup sugar
3 tbsp.  vinegar
1 tsp. fresh black pepper

Directions:
Chop broccoli. 
I don't usually use the stalks in this salad, just the florets (the tops).
I like to make sure I chop them up into manageable, bite-size pieces.
To save on time, you can purchase bags of fresh chopped broccoli florets.
Most grocery stores carry the larger bags near where the bagged lettuces are located.

In a large bowl, add broccoli, bacon, raisins, walnuts, chopped onions and sunflower kernels.
In a medium bowl, make the dressing.
Whisk together mayonnaise, sugar, vinegar and black pepper until thoroughly combined.
Pour dressing over salad ingredients.
Give it all a really good stir to combine.
This salad can be made a day ahead of time and should be kept stored in a bowl with an airtight lid in the refrigerator.
Stir again just before serving.
Cook's Note: You could use chopped green onion for a milder onion flavor if you prefer but I love the look of the red onion in this salad. It adds color and flavor. 

Enjoy!

19 comments:

Jennie @themessybakerblog said...

I have made a variation of this broccoli salad that is very similar to your recipe, and it is so good. Thanks for sharing.

Linda said...

This is probably my favorite salad. My version is just broccoli, bacon, red onion and shredded sharp cheddar cheese. For the dressing I use cider vinegar, sugar and Kraft Olive Oil Mayo which seems to keep the dressing thicker. Yum! Your version looks delicious!

Maureen @ Orgasmic Chef said...

I was just given a recipe for broccoli salad and then seeing your photo, I'm going to try yours. It looks really good.

Cookielady said...

I have a version of this recipe too. With mine I use cranraisins instead of raisins, sliced almonds instead of walnuts and I totally leave out the onions. Thanks so much for reminding me to make this again. Everyone loves it.

Cookielady said...

I have a version of this recipe too. With mine I use cranraisins instead of raisins, sliced almonds instead of walnuts and I totally leave out the onions. Thanks so much for reminding me to make this again. Everyone loves it.

Kiri W. said...

Looks intriguing! I haven't had broccoli this way before.

Anonymous said...

I want to make this recipe because it looks so good but am confused to where I should place the freshly ground pepper, in the chopped ingredients or the dressing? Can't wait to make this one -- but again all your recipes are winners!

Elizabeth

The Country Cook said...

Hi Elizabeth, thanks for catching that. It goes in with the dressing. :)

carolinaheartstrings said...

This is one of my favorite salads. Your recipe looks terrific.

Holly said...

Bran, Broccoli is my all-time favorite veggie! This salad sounds delish! :)

Annie Oakley's Kitchen said...

This recipe definitely reminds me of summer! It's a staple at just about any picnic or bbq you go to and one of my favorites!

Andrea {From the Bookshelf} said...

Looks really yummy! I'd have to leave out the raisins in my house!

Anonymous said...

Believe it or not at 50 years of age I don't think I have ever had anything like this.Other than boiling brocolli or dipping it in sour cream /'finger foods' didn't know what else to do with it. This looks wonderful. I am going to try this ! Thanks !!

Becky said...

Brandie,
Your broccoli salad looks so good. I have made this before, but it's been awhile. Thanks for jogging my memory.

This salad is good for warm weather, but now we have frost;(

Vanilla Spice said...

oh my goodness... the deli in my local grocery store sells this salad and I love it... i think it is the same recipe.... I am so happy I will be able to make my own now instead of having to purchase from the kind of pricey deli!
thank you so much for posting this recipe!

Anonymous said...

I substitute halved, red seedless grapes for the raisins. Very good.

Andrea @ Recipes For Divine Living said...

This sounds great. I'm thinking lunch today.

Good Food Good Friends said...

I love this salad. Perfect to take to a potluck!

Anonymous said...

Hey! This looks wonderful! Is it kid friendly? Like, has anyone had their kids just love this? My kids can be picky when it comes to vinegar, so I was wondering how strong that was?