This recipe for Broccoli Salad has been around since long before Pinterest, Twitter, Facebook and probably even the Internet itself! I have several variations scribbled on bits of paper and tucked into “old-school” recipe boxes and books.
There is a very good reason for the longevity of Broccoli Salad. It is simple to make, delicious, can be made ahead of time (bonus!) and is easily customizable to suit your own family’s likes and needs.
Set your imagination free and switch up the ingredients to make this recipe your own:
- I have added cauliflower florets (it was very good!)
- Change up the cheese, I just add whatever cheese I happen to have on hand, pretty well any cheese would work (just crumble or tear into small pieces if using a soft cheese)
- You don’t need to stick to the options I have listed, you could use any type of fruit (dried or fresh), seed or nut.
This is my most recent version, but as I said above, you can easily change it up and make it your own!
- 5 cups broccoli florets,uncooked
- ½ medium red onion, thinly sliced
- ½ cup roasted, unsalted sunflower seeds*
- 8 slices bacon, cooked and crumbled
- 1 cup old cheddar cheese, grated
- 1 cup Hellman's Light Mayonnaise
- 4 Tbsp. white sugar
- 3 Tbsp. white wine vinegar (You may also use regular white vinegar)
- In place of or in addition to the sunflower seeds you may use any of the following:
- raisins, dried cranberries, (delicious!), chopped dried apricots, banana chips, or most any dried fruit; walnuts, pecans, almonds, peanuts and any other type of seed.
- Prepare and toss together salad ingredients.
- Whisk together dressing ingredients.
- Pour dressing over salad and mix well.
- Cover and refrigerate, stir occasionally to blend salad and dressing.
- Let stand in fridge a few hours to overnight.
This is the perfect dish for all your family barbecues or to take to a potluck dinner! I hope you will enjoy it and if you have any questions, feel free to let me know and I will do my best to answer them.