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.



4 Responses

  1. My SIL makes this (or something very similar) with one additional ingredient: sunflower seeds. Sounds weird, but it works!

  2. Hi Natalie, I have heard of that version with sunflower seeds. I’m sure they add a very nice crunch!

  3. Hi Kitchenbelle!
    I made this salad last night to go along with some grilled cod! It was amazing! Just the right amount of sweet with the raisins and salty with the bacon. It was to die for! Thanks for the recipe. I am going to have some more for lunch today. Love, Love, Love your blog!!!

  4. […] all be great. Even a simple tossed green salad would work well. The above photo shows it with this broccoli salad, which I highly recommend. It contain bacon. I’ll just leave it at […]

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