I love broccoli salad from the grocery store deli, but don’t love the $5.99 a lb. price tag, so I re-created it.
- 2 broccoli crowns (large)
- 1 red onion
- 1/2 lb. bacon, unless you’re a bacon fiend like Yours Truly, then go ahead and make it a full pound
- 3/4 c. golden raisins, dried cranberries, craisins, or any combination of them
- 3/4 c. sliced almonds, or chopped pecans, or crushed pistachios or….well, pick a nut, and use it.
- 1 c. mayo
- 1/2 c. sugar
- 2 T. white wine vinegar
Cooked tortellini (my son absolutely loves it with the added pasta)
Mozzarella or colby cheese (diced into small bite size pieces)
Early June peas
Cook bacon crisp. Chop broccoli florets into bit size pieces. I also use the stems after peeling them, but some people don’t like them. Dice red onion. I like to blanch the broccoli for 1 minute then shock in cold water. Drain well.
In a large bowl, mix mayo, 1/2 the sugar, and white wine vinegar. Taste, and add the remaining sugar to your liking.
Add broccoli, onion, raisins, nuts and bacon (along with any of the optional ingredients) to the dressing, and mix well. Best to let the flavors meld for a couple of hours. Salt & pepper to taste when serving.