Broccoli Salad

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As the summer draws to a close, I’m letting my favorite salads have one last hoorah. I made this one for a bonfire picnic we attended last weekend. Thankfully, the weather’s still hot and this salad is a welcome treat when all you want is something cold. I think everyone has a version of this recipe already in their collection somewhere. This is just my take on it. Enjoy, and Happy Labor Day!

For the salad, you will need:

1 large head (or 2 small) of broccoli

6 strips of bacon, fried and crumbled

1 cup of sharp cheddar cheese, cubed

1/4 cup of dried cranberries, Craisins, or golden raisins

1/4 cup of sunflower kernels (mine were roasted and salted)

1/4 cup of red onion, diced

For the dressing, you will need:

1 cup mayonnaise
3 TBS vinegar
1 TBS agave nectar
salt and pepper to taste

Broccoli Salad

• Prep Time: 10 mins
• Difficulty: easy
• Source: cloverandthyme.com
• Print

Salad Ingredients

• 1 large head, or 2 small heads broccoli, cut in small bite-sized pieces
• 6 strips of bacon, fried and crumbled
• 1 cup sharp cheddar cheese, cubed
• 1/4 cup dried cranberries or golden raisins
• 1/4 cup sunflower kernels
• 1/4 cup red onion, chopped

Dressing Ingredients

• 1 cup mayonnaise
• 3 TBS vinegar
• 1 TBS agave nectar
• salt and pepper to taste, if desired

Directions

1. In a large bowl, combine salad ingredients.
2. In a smaller bowl, combine the dressing ingredients.
3. Pour the dressing onto the salad makings and toss to combine.

This can be served immediately, but it also tastes quite yummy when the ingredients have had time to sit together in the fridge for a while. Enjoy!