Best Broccoli Salad

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This salad is sweet and crunchy. Broccoli, crumbled bacon, raisins and almonds, with a pop of sweet red onion tossed in a sweet tangy dressing. Delicious!

[PRINTABLE RECIPE CLICK HERE]

Cook in a skillet on low-med heat; cut strips in half and cook until crispy:
  • 1 pound thick-sliced bacon
Drain off grease. Clip up small with kitchen scissors while still in pan and then remove from pan to a paper towel to absorb excess grease. 
  • Fresh broccoli heads
Rinse broccoli, trim off top florets into small pieces. I used 3 small heads for this recipe. It is simple to make more or less according to how much you need. I then take the tender part of the stem close to the florets and cut them in 2-3 inch lengths. I peel the stems like you would a potato and then put them through my grater to add to the mixture of florets. Only use the stems peeled and the parts that are not tough and fibrous or stringy. Place in a large glass or stainless bowl. Pat dry if there is any excess water from the rinsing process.
Add into the bowl with the broccoli florets and shredded stems:
  • 1 cup sliced almonds
  • 1 1/2 cup raisins
  • 1.5 lb block sharp cheddar - cut in small cubes 1/2"
  • 1 med red onion thinly sliced 
In a small bowl with a whisk until smooth:
  • 1/2 cup red wine vinegar 
  • 2 cups DUKES mayonnaise
  • 1/2 cup cane sugar crystals
  • 3/4 tsp. coarse black pepper
  • 1 tsp. coarse celtic salt
Keep chilled. Best if served after chilling overnight. Serve cold. A favorite salad of mine for summer potlucks & picnics & parties. Always! yes...always! Keep dishes with mayonnaise well-chilled. 

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  • Martha Greene
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