Broccoli Salad
Photo: Jonathunder, CC BY-SA 3.0
This make-ahead broccoli salad pairs raw florets with smoky bacon, sweet raisins and a creamy dressing. It is a familiar sight on potluck tables for good reason: it has to rest overnight, so the work is finished the day before. Plumping the raisins in boiling water keeps them juicy, and a sweet onion such as Vidalia adds crunch without too much bite. Pecans or sunflower seeds give it a nutty finish.
Instructions
Cut the broccoli into florets. About 2 bunches should give you enough, and if you fall short you can peel the stems and stalk and chop them finely to make up the amount.
Cover the raisins with boiling water and let them sit until they are plump, then drain them.
In a small bowl, whisk the mayonnaise, sugar and a dash of cider vinegar or lemon juice together until the sugar is evenly mixed in and the dressing looks smooth.
Put the broccoli, crumbled bacon, chopped onion, raisins, pecans or sunflower seeds, and the apple if you are using it, into a large bowl. Pour the dressing over the top and mix until everything is thoroughly coated.
Cover the bowl and refrigerate it overnight so the flavors can meld and the broccoli can soften slightly in the dressing.
Serve the salad cold, with a few extra pecans or sunflower seeds sprinkled over the top if you like. Keep any leftovers in the refrigerator.
Make it personal.
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