Woo! This is another southern staple! Broccoli salad is one that you’ll find on the tables of church potlucks, picnics, and sunday suppers. You can mix the dressing together the night before, as well as have everything chopped ready to go in the morning. I like to have this salad sit for half an hour, so all the flavors can fall in love and have time to marry. 😉
Broccoli salad is filled with red onions, cheese, BACON, dried cranberries, and of course, broccoli. For me, the dressing is the standard coleslaw dressing — Duke’s + vinegar + sugar + spice blend.
Some people put nuts in theirs, and that would be wonderful… I just added extra crisp bacon. 😉 Because, you know, bacon is the answer to everything.
10 cups fresh broccoli florets
1/2 red onion, finely diced
1 pound crisp bacon, crumbled
8 ounces dried cranberries
8 ounces shredded cheddar (grate your own, please!)
1/4 cup apple cider vinegar
1/2 cup sugar
1 cup Duke’s
2 teaspoons Montreal Steak Seasoning
Mix dressing in a jar…. shaking REALLY well. I like to drop that little metal ball from those Blender Bottles into my jar, it helps break up the mayo and stuff!
Half an hour before service, pour dressing over broccoli, onion, bacon, cranberries, and cheese. Toss well, chilling in fridge for half an hour.
Did your mama make broccoli salad growing up?? What did y’all take on picnics?
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