This broccoli salad recipe a common way to turn broccoli into a delicious salad in the PA Dutch area; this version uses a less-sweet dressing and forgoes peanuts. It's best when mixed 1 to 2 hours before serving--the broccoli will soften and become more 'tender'. Try this 'hands-off baking method' for cooking bacon the less mess way. Or go vegetarian and omit the bacon.
Ingredients
2
bunches of broccoli (about 6 cups of florets)
1⁄4
c
raisins
1
onion - small
1⁄8
t
salt
1⁄2
lb
cooked bacon
Dressing:
1⁄2
c
mayo
1
T
apple cider vinegar
1
T
sugar
1⁄8
c
milk
Instructions
Cut the florets off the broccoli stalk, cutting the larger florets into small bite-size pieces. Place the florets into a large bowl and add the raisins. Cut the onion finely and sprinkle with salt (on the cutting board or in a small bowl). Let set for 5 minutes.
Meanwhile, mix the dressing: in a small bowl, stir together the mayo, vinegar, sugar and milk, until smooth and creamy.
To finish salad: Add onions and dressing to broccoli, stirring well. When ready to serve, stir in the crumbled bacon.
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