My mother is a fabulous cook. Her broccoli salad is always requested to be brought to family gatherings. Luckily for me, my kids don’t like broccoli and my husband doesn’t like vegetables in general, so I get to savor all of the leftovers by myself. Her broccoli salad is a wonderful combination of sweet and salty crunch that I just love.
This recipe is great to pair with barbecue, bring to a potluck dinner, or even just to have for dinner as a side dish.
- 1 c Miracle Whip
- 1/2 Craisins (or dried cranberries)
- 2 tbsp white sugar (or less, depending on the level of sweetness preferred)
- 3 tbsp apple cider vinegar
- Around 8 c fresh broccoli
- 1 c shredded mozzarella cheese
- 1/4 c sunflower seeds (shelled)
- 1/3 c Red onion
- 1/2 c crumbled bacon
In a small bowl combine the Miracle Whip, sugar, and vinegar to make the salad dressing. Chop broccoli into bite-sized pieces or shred it using a food processor. In a large bowl mix broccoli, cheese, Craisins, and onion. Pour in the dressing and stir to coat (or put it in a large Tupperware bowl like I do and shake the hell out of it). Store covered in the refrigerator for at least 2 hours to allow the flavors to mingle. Stir in the sunflower seeds and bacon just before serving. Refrigerate any leftovers.
The above measurements are from my mother’s recipe, however, I am a dump cook and rarely measure. It has always turned out great. I will often buy a couple bags of broccoli slaw instead of chopping whole broccoli, which considerably shortens prep time.
To change it up a little there are ingredients you can substitute or add in. I prefer the taste of Miracle Whip, but mayo works just as well. Not everyone in my family likes Craisins so I have used golden raisins instead. I have also mixed in shredded apple, which makes the salad sweeter, so I use less sugar. When my diabetic grandparents were still with us I would either cut out half the sugar or replace the sugar with a small amount of Splenda.
My favorite variation, which my mother will occasionally make, is a slightly more savory version. She adds cauliflower in addition to the broccoli, use mayonnaise instead of Miracle Whip, cheddar cheese instead of mozzarella, and cashews instead of sunflower seeds.
I’m sure you could play around with the ingredients to make a salad totally suited to your tastes. Try it and let me know what you think. Bon appetit!