If you have family members or friends who do not like broccoli, have them try this salad. It just might become one of their favorite foods. It has become one of my go-to party dishes.

I would strongly recommend using the dried cranberries instead of the raisins. They add not only vibrant color, but also a little burst of piquant flavor that offsets the sweetness of the dressing. The addition of the cheese gives this salad a great body, and the bacon adds a nice touch of salty flavor. This salad checks all the blocks:  sweet, savory, and salty. What more could you ask?

 

INGREDIENTS

2 bunches of fresh broccoli, washed and florets cut into bite size pieces

½ cup raisins OR ½ cup dried cranberries.

½ cup sunflower seeds

½ cup shredded carrots

½ cup shredded cheese

½ cup purple onion, diced small

1 cup mayo

2 Tbsp. sugar – for a healthier choice use 4 tablespoons of honey instead of the sugar

8 to 10 slices of bacon cooked crispy and crumbled

 

DIRECTIONS

Chop the broccoli into very small pieces.

Cook the bacon crispy and crumble it up.

Dice the purple onion finely.

Combine the sugar and mayo for the dressing.

Mix all ingredients together and refrigerate. Use within 2 days.

 

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  I like to make this salad the night before I plan to serve it. But I don’t put the bacon in it until right before I set it out, so that it doesn’t become soggy. Making it ahead of time and keeping it refrigerated allows all of the flavors to blend together.

Recipe and photo courtesy of Diane Roark at Recipes for Our Daily Bread