Broccoli Salad

This broccoli salad is one of those recipes that quietly steals the show 🥦✨
Crisp broccoli, juicy grapes, a little crunch, and a creamy dressing that brings it all together — simple, fresh, and perfect for your tea menu as a light and tasty savory

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Broccoli Salad

Author: Anita Casano

This broccoli salad is one of those recipes that quietly steals the show

Crisp broccoli, juicy grapes, a little crunch, and a creamy dressing that brings it all together — simple, fresh, and perfect to serve as your savory and a great start to your tea menu

Ingredients

Salad

• 8 slices of bacon
• ⅓ cup sunflower seeds (optional)
• 1 large head of broccoli, cut into bite size pieces
• 1 cup of seedless grapes, green or purple - sliced
• ⅓ cup diced red onion

Dressing

• 1 cup mayonnaise
• 2 Tbls apple cider vinegar
• 2 Tbls white sugar
• Ground black pepper to taste

Instructions

1. Cook bacon in a large skillet over medium-high heat until browned and crisp
2. Remove from skillet and drain on paper towels; Crumble 7 slices of bacon, mix with the sunflower seeds inside a plastic bag and set aside
3. Chop the broccoli into bite size pieces
4. Combine the broccoli, sliced grapes, and onion in a large bowl
5. Whisk mayonnaise, vinegar, sugar, and pepper together in a bowl; crumble slices of bacon and fold into the dressing mixture
6. Pour the dressing over the broccoli mixture and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least an hour to allow flavors to “marry”.
7. Just before serving, sprinkle the remaining bacon and sunflower seeds over the top of the broccoli salad and serve cold (I actually add the bacon and sunflower seeds before I add the dressing and let it all "marry" together for at least an hour in the refrigerator

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