Broccoli Salad

This is another recipe that has become Josh’s favorite. I make my own version of the mayonnaise sauce. Hope you’re as excited as I am! 🙂

Makes 8-10 servings:

2 bags of broccoli florets (produce section)

1 cup raisins (optional)

1 cup grape tomatoes, cut in halves

1/2 pound of bacon cooked and crumbled

1/2 red onion thinly sliced

1 cup shredded colby jack cheese

Sauce: Adjust to your taste

1 cup mayonnaise

2 TBSP red wine vinegar

1/4 cup sugar

1/4 tsp black pepper


In a large bowl, combine broccoli, raisins, bacon, red onion, tomatoes, and cheese. In a small bowl, whisk together, mayo, red wine vinegar, black pepper, and sugar. Pour mayo sauce over broccoli mixture and toss gently to coat. Refrigerate for at least an hour.

Broccoli Salad (2)

Josh and I also love to add cooked tri-color rotini pasta or slivered and toasted almonds to this dish. Tastes delightful!







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