Broccoli Salad
I love this recipe so so much! My friend Macy brought this to one of our kiddo parties during their elementary school years and, although its a total classic recipe, it just reminds me of her and those good old little kids running around by the pool days! 🙂 Great as a contribution to pool party or bbq, and leftovers make a perfect lunch on a hot day too.
Ingredients
1-2 heads of broccoli (I would use 1 for 4-8 people, 2 for a crowd), chop florets from head into small pieces.
1/4-1/2 small red onion, small dice
About half a block of medium cheddar (I love Tillamook medium cheddar) cheese, hand-shredded or diced small.
Sunflower seeds – a handful or two – or you can buy the package of sunflower seeds and cranberries in your grocery store produce section (by croutons and other salad toppings)
Cranberries, golden raisins or dried cherries – any fruit would work! Throw in a handful or two.
Bacon bits – I use the Hormel or Black Label “real bacon pieces” – who knows if they’re real or not, but they work great here! Throw in a handful or so.
Mayo – 2-3 generous serving spoons-ful (if you’re making for a crowd, I’d double that)
Granulated sugar – a few teaspoons-ful – to taste (if making for a crowd, up the sugar ratio somewhat to allow for the greater amount of mayo)
Instructions
1. Chop broccoli florets from the head of broccoli into small, edible pieces. Add to large mixing bowl.
2. Dice (or shred by hand) your cheddar cheese and onion and add into your mixing bowl.
3. Add your sunflower seeds, cranberries/raisins or dried cherries – dried fruit of any kind is great in this – Toss in your bacon pieces.
4. In a small bowl, mix mayo with sugar til smooth – to make a sweet-tangy dressing, to your taste. Add dressing into to salad mixture in mixing bowl and blend into salad. Dressing should be enough to coat your salad abundantly.
5. Transfer salad to serving bowl and chill in fridge for an hour or longer. Fine to make and chill overnight for next day.
Everyday at the 4J 