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I love broccoli salad. I had never even heard of it until a few shears ago, while at the deli counter. On the preface salad side, there was a broccoli dish that looked fantastic. After buying it the first time, I was hooked. The problem is, if you have ever bought anything in at section, it is expensive! You get this little tiny container and it comes with a. Big price tag. So I decided, I can find a recipe and make that myself.
But I could never find just one recipe that was exactly right to me. So I started playing with the recipes I saw online. One thing I noticed first off, in all of the recipes I saw, was the base for the dressing is just about the same as the Amish macaroni salad I make. Then I played from there. I would have to say the end result is mostly inspired by Paula Dean’s version, with some alterations to fit what I love about they one I buy at the store and the Amish Macaroni Salad recipe dressing I enjoy.
Related: Looking for other recipes with broccoli? Try Cheddar Broccoli Skillet Dinner with Chicken Recipe and Broccoli and Cheddar Mini Quiches Recipe
Broccoli Salad Recipe
For the dressing:
Salt and freshly ground black pepper
1/4 cup sugar
2 tablespoon white vinegar
1 cup mayonnaise
In the salad:
1 head broccoli, cut into bite sized pieces
1/2 cup raisins
1/4- 1/2 cup chopped onion, depending on how much raw onion you prefer.
8 slices cooked bacon, chopped
To make the dressing for they salad, mix sugar, vinegar, mayonnaise, salt and pepper in a small bowl. Set aside.
In a large mixing bowl, add in the broccoli. Add in the onions, raisins, sunflower seeds and the bacon.
Pour the dressing over the salad and mix.
While the salad is ready immediately, it taste much better when made ahead and sit in the refrigerator for 4 hours or overnight. Be sure to use a bowl with a lid. It makes it easier to store, it keeps it fresher longer and then you can shake the broccoli salad to get the dressing over everything before serving. I love this bowl set.