This is the best Broccoli Salad recipe and is always the first to go at BBQs and potlucks. This Broccoli Salad recipe is full of bacon, almonds, raisins (or craisins), and onion.
This Broccoli Salad recipe was originally posted in March of 2013.
I haven’t posted lately because food and I have had a love/hate relationship.
Or in my husband’s words…a hate/hate relationship.
I’m pregnant…and finally telling. (p.s. this was originally posted in 2013…I’m not pregnant right now!)
And now that I’m 17 weeks my appetite is back with a vengeance.
And all this baby wants is egg salad and mustard covered sandwiches.
And a whole lot of this broccoli salad.
I understand that broccoli covered in nuts, bacon, and mayo kind of defeats the whole purpose of eating broccoli. But what baby wants…baby gets.
My friend Tara brought this to a BBQ and everyone kept going back for more. I always pay attention to what’s a hit at get togethers and this was definitely one. I’ve tried a ton of versions of this and this is by far my favorite and now I take it to every potluck or BBQ I can!
If you love this Broccoli Salad, you’ll love these recipes:
Servings: 8 servings
of fresh broccoli cut into bite sized pieces
, cut into thin bite sized slices
, cooked and crumbled
raisins or craisins
, toasted (see Note)
red wine vinegar
- salt and pepper
Combine broccoli with the red onion, bacon (see note), raisins, almonds, and cheese in a large bowl.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad.
Let salad chill for about 3 hours. It may not seem like enough dressing but after it chills the dressing marinates and is plenty. This also allows the flavors to meld.
Season with salt and pepper and serve.
I like to add the bacon right before serving to keep it crispy.
You can also use halved grapes instead of raisins. Toast almonds in a skillet for 5-6 minutes or until golden brown.
To toast the almonds, just heat them over medium heat in a skillet and cook for just a couple of minutes until golden brown.
Source: my friend Tara Moore; adapted from Allrecipes