I recently made this broccoli salad for a friend’s barbecue, and we all loved it! It was a delicious side to our hot dogs and burgers on the grill, and would be a great addition to any summer meal. Not to mention, it is so pretty and colorful! Perfect to make ahead and bring to a party. I will be making this again!
Broccoli Salad
Ingredients
2 bunches of raw broccoli, cut into florets (about 8 cups)
1 small red onion, chopped
1 lb crisp, crumbled bacon
½ cup chopped and toasted pecans or walnuts
1 cup golden or brown raisins
1 cup mayonnaise
½ cup granulated sugar
2 tbsp apple cider vinegar
Directions
In a large bowl, mix the broccoli, onion, bacon, nuts, and raisins.
In a small bowl, stir together the mayonnaise, sugar, and vinegar.
Toss the dressing with the broccoli mixture. Refrigerate for at least one hour before serving. Store leftovers in an airtight container in the fridge for up to three days.
You can make this salad up to three days in advance. For a lighter option, use ½ cup mayo and ½ cup sour cream, or Greek yogurt, in place of the cup of mayonnaise in the dressing.
What summer salads are on your rotation? Comment below and let me know what you’ve been loving lately!
