Broccoli Salad is made of finely cut up uncooked brocolli flowerets, with a creamy dressing and dried cranberries.
I have made many variations of Broccoli Salad over the years, but my favourite variation is below. Feel free to substitute your favourite nut or seed or cheese. This is a good winter salad because brocolli is still plentiful and cheap in the winter. However, it also makes a nice salad to take to potlucks year round. The recipe is easily doubled.
Enjoy!
Broccoli Salad
Print recipeIngredients
- 1 head brocolli
- 2/3 cups Miracle Whip or other kind of mayonnaise
- 1/4 cup apple cider vinegar (This is also very good with honey ginger white balsamic vinegar)
- 1 teaspoon sugar ((can be substituted for by 1 tbsp of maple syrup))
- 1/4 cup dried cranberries
- 2 - 3 medium slices bacon (cooked until crisp and then crumbled)
- 1/2 cup old cheddar (shredded)
Optional
- 1/4 cup almonds and/or sesame seeds or unsalted sunflower seeds (chopped)
Directions
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Slice the tough ends off the broccoli spears. Trim right up to the flowers. Trim the tough outer edge of the stalk off and then slice up the stalk. Cut the flowers into bite size pieces. Place the broccoli in a salad bowl. Add the grated cheddar. Mix the Miracle Whip and apple cider vinegar; it should be pour-able now. Add the sugar or syrup, cranberries and salt and pepper to taste. Toss the broccoli with the dressing. Sprinkle the bacon on top and then toss gently. | |