Southern Broccoli Salad
Tangy, sweet, crunchy goodness…. what more can you say? Oh, and bacon!
Ingredients:
8 oz. bacon, cooked to crispy and diced
8 cups trimmed, bite size broccoli florets
1/2 c diced red onion
1/2 c golden raisins or grapes, halved
1/2 c pepitas or chopped toasted pecans
Dressing:
1 cup mayonnaise (Dukes or Miracle Whip if you like it sweeter)
1 T apple cider vinegar
1/4 c sugar
salt & pepper to taste
Directions:
Cook your bacon to desired crisp. Drain on paper towel. When cool, dice and set aside.
In a shallow saute pan, bring water to a gentle boil. Add broccoli for just 1-2 mins to brighten but not soften. Transfer to ice bath to stop cooking process. Drain. (You can skip this step for extra crunchy, raw broccoli).
In a large mixing bowl, add all of your dressing ingredients. Stir to combine. Taste and adjust flavors as desired.
Add diced bacon, broccoli, diced onion, raisins or grapes, seeds or nuts. Toss to combine and coat everything well.
Cover tightly with plastic wrap and refrigerate for at least 30 minutes prior to serving to allow flavor to develop.
Options: you can add any cheese you like (cheddar is traditional); substitute dried cranberries, add tomatoes, red cabbage.