I’ve seen lots of other bloggers make a Broccoli Salad similar to this one and it seemed like usually the recipes had been passed down from grandmas, moms, aunts, etc. You know, family recipes. And family recipes are often my favorite recipes. (: Did we have a Broccoli Salad recipe that I just couldn’t remember eating growing up? Turns out…yes. I asked my Mom for her Broccoli Salad recipe and this is the one she told me about.
We changed two small things from my Mom’s original recipe. First, we swapped out raisins for red grapes, for no other reason than to try something new. And second, we added sunflower seeds for a little crunch. We served this salad on Sunday of Labor Day weekend when Kara and Cliff had family over for dinner. Our aunts, uncles and cousin finally got a tour of their new house. We made the salad the day before and popped it in the fridge until we were ready to serve. I love broccoli, and I love it even more when combined with bacon and cheese!! We served it along with corn on the cob, hot dogs and sliders. It was an excellent dinner!
Yield: 8 to 10 servings
For the Salad:
2 heads broccoli (i used 3 smaller heads)
4 slices bacon, cooked and crumbled
2 cups Colby jack cheese, cubed
2 cups red seedless grapes, halved
1 small red onion, finely chopped
¼ cup sunflower seeds
For the Dressing:
1 cup mayonnaise
¼ cup granulated sugar
3 tablespoons white vinegar
First, trim the stalks from the broccoli and cut broccoli florets into bite-size pieces. Use a colander to rinse and drain the broccoli pieces. In a large bowl, combine broccoli, bacon, cheese, grapes and red onion. Set aside.
In a small bowl, whisk together mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and toss until evenly coated. Sprinkle with sunflower seeds last.
The broccoli salad can be served immediately, or the next day. Cover and store in the refrigerator until ready to serve. If serving next day, wait to top with sunflower seeds.
Source: slightly adapted from Mom of Live Love Pasta