Prep 10 mins
Cook 0 mins
When you've had your fill of summer salad regulars like coleslaw, potato and macaroni, try this broccoli salad. It's a nice change of pace. Use your preference for the cheese, i.e. cheddar, mozzarella, etc.
- 1 large head broccoli, chopped in bite-size pieces
- 118.29 ml red onion, chopped fine
- 236.59 ml cheese, grated
- 118.29 ml raisins
- 118.29 ml sunflower seeds
- 236.59 ml carrot, grated
- bacon bits (optional)
- 236.59 ml mayonnaise
- 29.58 ml sugar
- 9.85 ml red wine vinegar
- salt and pepper
- Prepare first 6 ingredients and place in bowl.
- Mix dressing ingredients well and toss with vegetables, one hour before serving.
- Add a 1/4 cup bacon bits (optional).
OMGOSH THIS IS THE BEST broccoli salad recipe ever! I put cranberry and walnuts to absolutely delicious also cooked real bacon.
Delicious. This has a great flavor -- not too bitter, not too sweet. I substituted pecans and dried cherries for sunflower seeds and raisins, because that's what I had on hand. Also, used 1/2 plain yogurt and 1/2 mayo. Next time, I'll cook some crispy bacon and sprinkle that in, too.
Yes, this is the recipe I've been looking for! The dressing came out perfectly (with the indicated amount of sugar). I made 1/4 of the dressing recipe for 2 medium heads of broccoli--just enough dressing to just get to every piece of broccoli. That probably made it the correct sweetness. I did leave out lots of the "fun stuff" (onions, carrots, sunflower seeds, and bacon) since I'm pregnant and I forgot to plan ahead. :| Perhaps in a few months I'll be able to enjoy it with its full flavor!