I’ve been making some version of this broccoli salad for nearly 40 years; I have no idea where the original recipe came from but I do know that the first iteration included a sauce made with mayonnaise, sugar and red wine vinegar. Another version called for the addition of raisins and still a third variation added almonds. All were delicious and it was, hands down, the most requested salad for any family gathering.
I’ve updated this version by replacing the sugar with stevia – but you can use your sweetener of choice; the rest of the ingredients are the same: broccoli, cheese, red onion, bacon and a sweetened mayo sauce. Prep it about an hour before serving to allow the flavors to meld – overnight is even better making it a great make-ahead dish. Just give it another stir right before serving.
FAVORITE BROCCOLI SALAD
Course: SaladCuisine: AmericanDifficulty: Easy6
servings30
minutes144
kcal12 g
4.5 g
3.5 g
Ingredients
3 cups raw broccoli florets, cut into small bite-size pieces
2 Tablespoons red onion, finely diced
3/4 cups shredded mozzarella cheese
6 Tablespoons cooked bacon, crumbled
- FOR THE DRESSING:
3/4 cup mayonnaise
1 teaspoons yellow mustard
2 teaspoons olive oil
2 teaspoons apple cider vinegar
4 drops stevia glycerite OR your preferred sweetener
Salt/Pepper to taste
Directions
- In a medium-size bowl, add all of the sauce ingredients and blend well; set aside
- In a large bowl, add broccoli, onion, cheese, bacon; pour the dressing over the salad and stir until well coated
- Taste and adjust seasonings if needed
- Cover and refrigerate for at least an hour if possible; overnight is best
- Stir again right before serving