Hands down, broccoli is our family veggie fave. Every person in my family loves broccoli, however it’s served.
When I’m in a pinch for green side for a meal, I go to broccoli. Usually it’s served sautéed with some olive oil, sea salt and a sprinkle of fresh Parmesan cheese.
But, during those hot days of summer, some cool broccoli to add crunch in a salad definitely sounds more appealing than some warm sauteed broccoli.
Fresh chilled broccoli salad is an ideal side to any lunch picnic or dinner.
With raisins, raw broccoli, BACON, some red onions and a bit of mayonnaise, it satisfies all the taste buds and more! And, it tastes just as good the following day.
I served this broccoli salad to my 8-year old for dinner last night. At first glance, he was very skeptical – he’s not a mayo fan. So, it took me quite a while to get him to take that first forkful.
After I heard that first crunch, I’ wasn’t sure he knew what to make of the confluence of the sweet, salty, creamy flavors. But, he seemed pleasantly surprised and slowly mustered up 2 thumbs up; a sign of success.
Phew, another tasty veggie side to add to our repertoire…..and yours too!
Try it!
Summer Broccoli Salad
serves 6
Ingredients:
- 2 heads broccoli
- 1/2 pound center cut bacon
- 1 small red onion
- 1/2 cup golden raisins
- 2/4 cup dried cranberries
- 1 cup light mayonnaise
- 1/2 cup sugar
- 2-3 tablespoons white wine vinegar
Instructions:
- Cook bacon over medium high heat until browned. Cool and crumble into small pieces.
- Cut broccoli into bite-size pieces and dice the red onion.
- In medium bowl, combine the broccoli and onion mixture with the bacon, raisins, cranberries and set aside.
- In small bowl, mix together mayonnaise, sugar and vinegar.
- Toss over top the salad until all the ingredients are coated with dressing.
- Let salad chill at least one hour before serving.
- Enjoy.
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