Grandma's Broccoli Salad
Fresh Broccoli for Salad
Whether you’re preparing for a big barbeque, for a tailgating blow out, or a pot-luck dinner, Grandma's Broccoli Salad is a wonderful make-ahead dish. It’s easy to put together. It looks pretty. It keeps well. Of course, you do need to keep this one chilled, so plan on having a cooler on hand, unless you’re making this at home where you’ll keep it in the refrigerator until time to serve.
My Grandma always made and loved this salad. She passed away last year and left me a very special quilt as well as a love for cooking. I was quite the tomboy growing up, so she was surprised the cooking bug rubbed off on me. The last time I saw Grandma, I made homemade biscuits for her. She said I had sure turned out to be a good cook. I know she'd be pleased that I'm still making and sharing her recipes.
Grandma’s Broccoli Salad
- 1 large bundle of fresh broccoli – broken into bite sized pieces
- ½ cup sunflower seeds
- ½ cup raisins
- 1 small onion (red or purple) diced
- 4 TBS bacon bits (or fry and crumble your own)
- 1 cup shredded cheddar cheese
Combine all of the above and toss in a good sized bowl.
- 1 cup mayonnaise (or Miracle Whip is OK—but pretty darn sweet)
- ½ cup sugar
- 2 TBS cider vinegar
Combine the dressing items in a small bowl. Pour over the salad fixings and toss until all items are fairly evenly coated with the dressing. You’ll probably want to pour this into a clean bowl, so it won’t have traces of dressing stuck to the sides. That doesn’t look too appealing, so I have a mixing bowl and then have a serving bowl that I pour the final salad into before chilling.
Chill the salad for an hour or two or overnight. Keep the dish chilled until ready to serve.
I will warn you that most folks either adore this salad or don’t like it one bit. There are few in-betweens. Sadly, my boys don’t care for this one, so I only make it when we have a crowd over. I could probably eat the whole bowl, but I know I shouldn’t.