join me in the kitchen

Broccoli Salad


I hope you had a fantastic holiday weekend!  The sun finally introduced itself to Bostonians after weeks of shyness—and it could not have been better timing.  It was a beautiful weekend to spend outdoors grilling, playing backyard games, and basking in the rays.

My mother made this salad as one of many sides to accompany our grilled proteins.  I could not stop snacking on it!  The broccoli stays crunchy even as it absorbs the dressing which is light and sweet yet subtle.  It is not goopy or “mayonnaisey” at all, even though it contains mayonnaise.  This is my new favorite side salad!  I hope you will give it a try. 

Broccoli Salad:

  • 2 cups mayonnaise
  • 4 tablespoons red wine vinegar
  • ½ cup sugar
  • 1 cup raisins
  • 1 large red onion, chopped
  • 4-6 pounds fresh broccoli florets (do not use frozen, they will get mushy!)
  • 1 pound bacon, fried and chopped into small pieces

Combine first five ingredients (dressing) and pour over broccoli florets.  Let sit over night (or at least a few hours) for maximum dressing absorption.  (Mix with a wooden spoon occasionally so all broccoli absorbs dressing equally.)  Top with bacon just prior to serving.


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