Mid Western Broccoli Salad
My cold, savory, lightly sweet broccoli salad—filled with crispy bacon, ribbons of red onion, and chewy golden raisins, then tossed in a creamy easy to make dressing, this is what your summer party dreams are made of.
This Broccoli Salad is retro, it’s a cold salad, but it is also a comfort food that is just dying to be invited to your next barbeque, pool party, or family reunion.
Yes, it’s coated in a mayo-based dressing, but what summer salad isn’t?
The reason for all the hub-blub is the star of the show, fresh, crisp broccoli. This salad is fresh and a definite change from the macaroni and potato salads that clutter picnic tables.
Remember, it’s made with broccoli, so it’s healthy-ish. Did I mention the bacon? It’s fried crisp, so it will hold up in the tangy dressing. This salad is a masterpiece!
Broccoli Salad
This classic salad is always a winner at cookouts, holiday dinners, or just a quick side dish.
Ingredients
- 6 cups broccoli florets
- 2/3 cup golden raisins
- 1 cup crumbled bacon
- 1 red onion, sliced
- 1/2 cup salted sunflower seeds
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoon apple cider vinegar
- 3 tablespoons sugar
- salt and pepper to taste
Instructions
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Combine broccoli florets, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
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In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
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Pour dressing over broccoli combination and toss or stir well.
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Broccoli salad may be served immediately, but for best flavor, refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving. Keep refrigerated if not consuming right away.