We have a simple Broccoli Crunch Salad recipe for you today. I don’t really have much to say about this salad other than it’s the perfect thing to bring on a picnic, or to a BBQ. Growing up in Idaho my high school was right next to this market called the CO-OP, and I would go there a lot for their pre made salads at lunch. They also had a Broccoli salad there and I loved it so much. The crunch factor was intense, and also awesome because it wasn’t lettuce. I’m not really a fan of steamed or cooked broccoli, so in this form is really the only way I want to have it. Yum. Broccoli Crunch Salad for everyone! Teri
Broccoli Crunch Salad
Serves 6 to 8
2/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1 garlic clove, minced (optional)
1/2 teaspoon superfine sugar (granulated is fine)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 heads broccoli, cut into bite sized florets (you can also trim, peel and cube the stems or reserve for another use at another time)
5 rashers cooked bacon, chopped
1/2 cup chopped and dry roasted cashews
1/3 cup Zante currants
1/4 cup diced red onions, optional
1 green onion, thinly sliced
1. Place all dressing ingredients into a small mixing bowl and whisk together.
2. Place broccoli florets into a large mixing bowl and top with dressing. Fold together until fully combined.
3. Add remaining ingredients and fold together. Adjust seasonings. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day.
4. Give salad a good toss before serving.