Everybody and their Momma makes it
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.
Broccoli Salad with Creamy Dressing
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…
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
Chop broccoli. I don’t usually use the stalks (but you can) 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. Also, try adding mandarin oranges to this – really good!
Course: Side Dish
Calories: 504 kcal
- 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 white sugar
- 3 tbsp vinegar
- 1 tsp fresh black pepper
- Chop broccoli.
- I don't usually use the stalks in this salad, just the florets (top parts).
- I like to make sure I chop them up into manageable, bite-size pieces.
- In a large bowl, add chopped 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.
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.
Amount Per Serving
Calories 504 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 388mg 16%
Potassium 417mg 12%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Protein 8g 16%
Vitamin A 7.7%
Vitamin C 63.1%
* Percent Daily Values are based on a 2000 calorie diet.