Spinning a southern classic to pair the flavors of bacon and blue cheese with the tartness of dried cranberries! How do you make your broccoli salad?
I love broccoli salad but until recently I am not certain that I’ve ever made it myself. It something that I always forget exists until it shows up at a picnic/summer cookout and I am reminded how simply delicious it is. However I’m not entirely sure if there is a “traditional” version of the recipe. I’ve seen various cheeses, dried fruits, onions, nuts, dressing ingredients, bacon or no bacon – what way do you make it? I went with dried cranberries, red onion, blue cheese, and bacon!
I’ve actually made this twice already. The first was served with pulled pork that Bob smoked for our house warming party (for which I also made that jalapeno popper mac and cheese). The second was just this past weekend when Bob busted out the smoker again, this time for ribs! I’m enjoying this trend of him smoking various meats while I sit back and make easy sides to pair with it. What are your favorite BBQ sides?
Three years ago: Greek Stuffed Peppers
Four years ago: Oven-Fried Granola Chicken Tacos with Mango Crema
Five years ago: Greek Hummus Dip with Homemade Pita Chips
Six years ago: Breakfast Stromboli
Eight years ago: Lunch Lady Peanut Butter Cookies
BACON & BLUE CHEESE BROCCOLI SALAD
1/2 cup mayonnaise (or plain Greek yogurt)
1/4 cup apple cider vinegar
1/4 cup honey
Salt and pepper
4 cups fresh broccoli florets cut into small pieces
1 cup dried cranberries
4 ounces feta small diced
1/2 cup diced red onion
1/2 cup chopped cooked bacon
- In a large bowl, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste. Add the broccoli, cranberries, feta, red onion, and bacon. Stir until thoroughly coated. Cover tightly and refrigerate for 30 minutes or overnight.
Source: Adapted slightly from The Suburban Soapbox.