Prairie Californian
Recipes

Broccoli Salad

Broccoli Salad
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Last week our local store Ashley Supervalu celebrated its’ golden anniversary! Fifty years in business is quite the accomplishment and all of us here in Ashley are so thankful for their continued hard work to provide groceries, meats, and produce for our small town. 

As part of their celebration, they had lots of great events as well as lots of great sales. And I think I almost shrieked when I walked in and saw fresh broccoli was on sale. The hubs and I love broccoli and eat it like crazy, so naturally I decided to stock up while it was on sale. 

About midweek, I got a phone call about our group serving for a church potluck. With spring in full force and lots of broccoli sitting in my fridge, I decided to pull out an old favorite, broccoli salad. I’ve made this salad for countless events (graduations parties, 4th of July, church potlucks, etc.) and it always is a crowd favorite. 

Broccoli Salad-2

I know there are a million recipes for broccoli salad… Some use no cheese, some use Craisins, some use a different kind of dressing. And heaven forbid, some don’t even have bacon in them! But if you’ve never found a broccoli salad you like, this one is bound to make the cut. I’ve had even non-broccoli fans tell me they like this! 

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Broccoli Salad

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simple and delicious summer broccoli salad

  • Author: Prairie Californian
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes

Ingredients

Scale
  • Salad
  • 3 pounds broccoli (I use 3–4 heads)
  • 1/2 red onion, diced
  • 1 cup sunflower seeds, roasted
  • 3/4 cup golden raisins
  • 1/2 pound bacon, (about 8–10 slices) cooked and chopped
  • 1 cup cheddar cheese, shredded
  • Dressing
  • 1 cup mayo (I use Miracle Whip, my husband doesn’t think mayo exists)
  • 1/3 cup sour cream (I always add a little more for good measure)
  • 3 tablespoons lemon juice
  • 1/4 cup sugar (more to taste)
  • salt and pepper

Instructions

  1. Bring a large pot of water to a boil over medium-high meat. Add the broccoli and cook for 30 seconds to one minute. Place broccoli in an ice bath or rinse with cold water to stop cooking. I like to blanch my broccoli with the stems still attached and then chop it, you can blanch already chopped florets if you’d like too.
  2. In a large bowl, add the blanched and chopped broccoli, diced onion, sunflower seeds, raisins, bacon, and shredded cheese.
  3. In a medium bowl, combine mayonnaise, sour cream, sugar, lemon juice, salt and pepper for the dressing. Whisk together well.
  4. Pour dressing over top. Gently toss and stir the salad to coat all ingredients with dressing. Salt and pepper to taste.
  5. Chill salad for a couple hours or overnight. It is best once it is chilled and has been sitting for a couple hours. Serve and enjoy!

Nutrition

  • Serving Size: 10

Jenny Dewey Rohrich

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