BROCCOLI SALAD #DINNER #VEGETARIANRECIPE
This natively constructed best-ever broccoli plate of mixed greens is so great it will make even the greatest broccoli serving of mixed greens egotists reevaluate! Delightful, basic, and flavorful!
Personally, I get terrified by raisins in about anything (counting cinnamon rolls, don't despise me!) so I forgot those.
But since I realize numerous individuals aren't abnormal like me and might want the raisiny differentiate, I left them in the fixings list as a solid discretionary decision.
You could sub in craisins or normal raisins if that is your thing.
Moreover, I chop down the mayo in the formula a bit and swapped out the red wine vinegar for balsamic to give the dressing more profundity of flavor.
INGREDIENTS
DRESSING:
3/4 cup light or regular mayonnaise
1/4 cup granulated sugar
1 tablespoon balsamic vinegar
SALAD:
1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
1 cup golden raisins (optional)
3/4 cup sunflower seeds
1 small shallot or red onion, finely diced (about 1/4 cup)
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked and crumbled
INSTRUCTIONS
In a small bowl, whisk together all of the dressing ingredients. Set aside.
In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.
NOTES
This salad is extremely versatile. I, personally, omit the raisins, and all of the other ingredients can be upped or diminished according to your preference.
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