This family secret southern broccoli salad is crunchy and flavorful, and can be served as an entree or as a complement to a main dish. It’s perfect for summer potlucks, backyard barbecues, or large gatherings!
Inspired by Georgia Girl Kitchen
Gluten Free, Serves: 2-4
Ingredients:
- 5 cups of small broccoli florets (32-40 oz.)
- 1 cup mayonnaise (I prefer Duke’s)
- 1 tbs cider vinegar
- 1/3 cup chopped onion
- 1/4 sugar
- 3/4 cup dried cranberries
- 1/2 cup sunflower kernels (optional)
- Real bacon bits (8 oz.)
Instructions:
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until it is bright green and slightly softened (approximately 3 minutes). Drain well. Run cooked broccoli under cold water or place in an ice bath to stop the cooking process. This will ensure that the broccoli are still slightly crunchy. You do not want to make a mushy broccoli salad!
- In a mixing bowl, combine the broccoli with the mayonnaise, vinegar, onion, sugar, and dried cranberries. Refrigerate for 1 hour, if possible.
- Just before serving the broccoli salad, fold in the sunflower kernels and the bacon pieces. Enjoy!
This recipe contributed by OPL Community Member Debbie Barton.
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