From the famed, Aunt Marilyn, this broccoli salad is delicious, even evoking two thumbs up from my broccoli-salad-snob-of-a-husband (who I hope doesn’t get ridiculed for that since broccoli salad isn’t the most masculine food on the planet).
I was ecstatic when my Aunt Marilyn emailed me this recipe and was even more pleased with the result, which was a slight tweak from the original recipe. Personally, I get frightened by raisins in nearly anything (including cinnamon rolls, don’t hate me!) so I left those out, but I left it in the recipe with a clear “optional” since I know many people aren’t weird like me and would like the raisiny contrast. Additionally, I cut down the mayo in the recipe a bit and swapped out the red wine vinegar for balsamic to give the dressing a bit more depth of flavor. The salad ends up being lightly dressed in a subtly but not overpoweringly sweet and tangy dressing. My favorite part? The crunchy sunflower seeds and crisp bacon. Oh yes. Major yum.
This is definitely going straight to the Best Recipes archive. Broccoli salad needs to be part of everyone’s life, don’t you think?
Note: 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.
- 3/4 cup light or regular mayonnaise
- 1/4 cup granulated sugar
- 1 tablespoon balsamic vinegar
- 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
- 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.
Recipe Source: adapted from my Aunt Marilyn