Southern Broccoli Salad
Broccoli Salad is a southern staple for family gatherings, potlucks and summer BBQs. This classic side dish takes no time to throw together and can be easily made ahead. Bonus is that it is gluten free!
Broccoli salad is a southern staple that I make often. Its such a great addition to any summer BBQ, birthday party, family gathering etc. I love any dish you can make the day before. With this dish I like to chop all my vegetables and toss the ingredients together except the dressing. Just make the dressing and put in the fridge so its ready to use. The day of the party or meal just pour the dressing over the salad and toss an hour or more before you eat. It’s perfect for church potlucks or any gathering you may need to have something ready to go quickly.
Tips and Tricks
1. This salad is so versatile and you can add many additions. I love to use raisins but if you have craisins that would work too. Pumpkin seeds are also good in addition or substitution for the sunflower seeds. If red onion is too pungent for you then you can use white or sweet onion. Any cheese will do here but I prefer a cheddar, Colby jack or Monterey. I know some people love the addition or pecans or walnuts for a nice extra crunch.
2. If making this the day before or ahead of time I prefer to leave the dressing off until an hour or so before serving so it doesn’t get soggy. I just go ahead and make the dressing and put in the fridge so it is ready to pour over and toss.
Tools You May Need
- Knife
- Cutting Board
- Measuring Cups
- Mixing Bowl w/ Lid (I love these)
- Skillet
Ingredients
- Broccoli
- Bacon
- Red Onion
- Sunflower Seeds
- Raisins
- Cheddar Cheese
- Mayonnaise
- Sugar
- White Vinegar
Step by Step Instructions
1. Chop broccoli into small pieces. Then finely dice one half of a red onion.
2. Cook bacon and chop into small pieces(can use bacon bits but I don’t recommend).
3. Then toss all ingredients in a large bowl.
4. Mix dressing in a separate bowl and toss with salad. Best if refrigerated for at least an hour to ensure sugar dissolves. You can always make a little extra dressing if you like yours more saturated.
Southern Broccoli Salad
Broccoli Salad is a southern staple for family gatherings, potlucks and summer BBQs. This classic side dish takes no time to throw together and can be easily made ahead. Bonus is that it is a great gluten free side to have for those who cant tolerate it.
Ingredients
- 6-7 cups Broccoli Florets
- 1c shredded cheddar cheese
- 3/4c raisins
- 5-7 pieces of bacon chopped
- 1/2c sunflower seeds
- 1/2 red onion finely diced
- Dressing:
- 1 1/4c mayo
- 1/3c sugar
- 2-3tbsp white vinegar
Instructions
1. Chop broccoli into small pieces. Then finely dice one half of a red onion.
2. Cook bacon and chop into small pieces(can use bacon bits but I don’t recommend).
3. Then toss all ingredients in a large bowl.
4. Mix dressing in a separate bowl and toss with salad. Best if refrigerated for at least an hour to ensure sugar dissolves. You can always make a little extra dressing if you like yours more saturated.
Notes
1. This salad is so versatile and you can add many additions. I love to use raisins but if you have craisins that would work too. Pumpkin seeds are also good in addition or substitution for the sunflower seeds. If red onion is too pungent for you then you can use white or sweet onion. Any cheese will do here but I prefer a cheddar, Colby jack or Monterey. I know some people love the addition or pecans or walnuts for a nice extra crunch.
2. If making this the day before or ahead of time I prefer to leave the dressing off until an hour or so before serving so it doesnt get soggy. I just go ahead and make the dressing and put in the fridge so it is ready to pour over and toss.
