If you’re looking for a healthy, delicious, and easy-to-make side dish, this Broccoli Salad recipe is the perfect choice. Made with fresh broccoli, crispy bacon, sweet raisins, and a creamy dressing, it’s a crowd-pleaser that’s perfect for any occasion.
Ingredients
- 1 large head broccoli (about 1 1/2 lb.)
- 10 slices bacon, cooked and crumbled
- 5 green onions, sliced or 1/4 c. chopped red onion
- 1/2 c. raisins
- 1 c. mayonnaise
- 2 Tbsp. vinegar
- 1/4 c. sugar
Salad Preparation
- Trim off large leaves of broccoli and remove the tough ends of lower stalks. Wash the broccoli thoroughly. Cut the florets and stems into bite-size pieces. Place in a large bowl. Add bacon, onions and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2 to 3 hours. Makes about 6 servings.
Calorie: 320
Total cooking time: 15 minutes prep, 2-3 hours refrigeration
Difficulty level: Easy
The Awe-Inspiring Adventure of the Broccoli Salad
Once upon a time, in a kitchen not so far away, I was faced with a challenge. My mission, if I chose to accept it, was to create a world-class broccoli salad. Armed with a head of broccoli, a pack of bacon, and an arsenal of other ingredients, I was ready to embark on my culinary journey.
The Broccoli Conquest
The first task was to tackle the broccoli. A large, intimidating beast of a vegetable, weighing in at about 1 1/2 lb. It was like wrestling with a miniature tree. The large leaves were trimmed off with the precision of a seasoned barber, and the tough ends of the lower stalks were removed with the skill of a seasoned lumberjack. After a thorough wash (because you never know where that broccoli has been), it was cut into bite-sized pieces, ready for the next stage of its transformation.
The Bacon Ballet
Next up was the bacon. Ten slices, cooked, crumbled, and performing a pirouette into the waiting bowl. There’s something truly mesmerizing about the crackling and popping of bacon in a hot pan. One might say it’s the culinary equivalent of a fireworks display, albeit a slightly greasier one. The aroma filled the kitchen, a siren’s call to anyone within sniffing distance.
The Onion & Raisin Rendezvous
Green onions joined the party next, sliced and ready to mingle, or if you prefer the fiery kick of red onion, a mere 1/4 cup chopped would do. These were followed by 1/2 cup of raisins, the tiny, wrinkled party guests nobody expected, but everyone was delighted to see. They added a touch of sweetness and an element of surprise, just like that one joke-telling uncle at family gatherings.
The Dressing Drama
The dressing was the pièce de résistance. A cup of mayonnaise, 2 tablespoons of vinegar, and 1/4 cup of sugar were combined, stirring well to ensure each ingredient had its moment in the spotlight. It was like a symphony of flavors, with the tangy vinegar conducting, the creamy mayonnaise playing the steady bass line, and the sugar adding just enough sweetness to hit the high notes.
The Final Toss-Up
The dressing was then added to the broccoli mixture, tossed gently to ensure that each piece was coated in the delectable concoction. This was no time for a mosh pit-style throwdown. It was a delicate process, like a graceful waltz. Once dressed, the salad was covered and left in the cool confines of the fridge for a 2 to 3-hour nap. Just enough time for me to clean up the mess I’d made and have a little nap myself.
The Tasting Triumph
The final result was a salad fit for a king, or at least a group of very hungry friends. It made about six servings, though one could argue it’s more like four if you have a particularly enthusiastic broccoli fan in the group.
So there you have it, the epic tale of my broccoli salad adventure. A journey of laughter, tears (thanks, onions), and a newfound respect for the humble broccoli. It just goes to show, you never know where your kitchen adventures might take you.
