Broccoli Salad

Imagine yourself at a restaurant, where you’re served the smallest possible container of a rapturously delicious salad…that is kind of sweet, but tastes like coleslaw, only yummier! Then you’re at a picnic, and this fabulous salad is there, but the person who brought it picked it up at a deli! Now, you know how I felt. I went on the hunt for a recipe. Oh, goodness, there were so many…so I started small because there are only two of us at our house. I love this stuff, but I don’t want to watch it turn to soup after I’ve had my fill!

This is absolutely easy to double, triple, whatever. You can take it with you to picnics this summer and be the star. It’s bright, crunchy, has bacon in it, and has no heat, in case that matters.

I’m pretty sure your grocery list will be short, as you likely already have the dressing ingredients at home. Making ahead is the best bet, because it’s more delicious after it’s had a chance to marinate.

Ingredients:

4 cups Raw Washed Broccoli Florets

1/2 pound Bacon cooked and diced

1/4 cup Diced Red Onion

1/4 cup Sunflower Seeds

1/2 cup Raisins, either golden or dark

Dressing:

3/4 cup Mayonnaise
3 tablespoons Sugar
1 1/2 tablespoons Lemon Juice
1 1/2 tablespoons Apple Cider Vinegar
Salt to taste

Directions:

In a small bowl mix together mayonnaise, sugar, lemon juice, apple cider vinegar and salt. Whisk until smooth..In a large bowl toss together broccoli florets along with bacon, red onions, sunflower seeds, raisins and prepared dressing. Can be served immediately, but is best when chilled for at least an hour. Keeps about 3 days in the fridge.