Side Dishes/ Vegetarian

Broccoli Salad

Broccoli Salad has been a staple in my kitchen ever since I found a version that Paula Dean had in one of her cookbooks. My version usually varies a little bit bit based on what’s in my fridge. The version here is my base recipe, but sometimes I’ll add a little shallot or red onion. Feel free to experiment and make your own version.

Broccoli Salad

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By Patrick Dulmage Serves: 4
Prep Time: 15 minutes Cooking Time: 3 minutes Total Time: 18 minutes

Broccoli Salad

Ingredients

  • 1 Head of Broccoli
  • 8 oz cheddar cheese, cubed
  • 1-2 tsp Apple Cider Vinegar
  • 1/2 cup raisins (regular or golden)
  • 1 cup mayonnaise
  • 1 tsp sugar
  • 1-2 tsp pepper
  • Optional ingredients:
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup finely (really finely) diced red onion or
  • 1 tbsp of really finely chopped shallot
  • 8 slices cooked & crispy bacon

Instructions

1

Bring a pot of water to a boil.

2

While the water is coming to a boil, cut the broccoli into bite size pieces.

3

Gather the rest of your ingredients.

4

Once the water comes to a boil, drop the broccoli and cook for 2-3 minutes.

5

Pull the broccoli and shock it in cold water.

6

Drain the broccoli well, then put in a large mixing bowl.

7

Add the mayonnaise, apple cider vinegar, cheese, raisins, sugar and pepper.

8

Mix all the ingredients well, then put back in the fridge and let it rest for at least 30 minutes.

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