There’s no reason to have a lame side with dinner. I admit it, I spend most of my time concentrating on the main dish, with the side dish being just that… a side thought. I’m working to change that, and this tangy broccoli salad is a great example.
Broccoli Needs Help And Here It Is
As easy as this is to make, it really makes broccoli shine. I usually end up serving broccoli in some dish where it has been cooked until soft. But served raw with a great dressing is where it really shines.
You can also make this tangy broccoli salad using cauliflower. Or get the best of both worlds and make my broccoli cauliflower salad! And my version of Martin’s broccoli salad is amazing too!
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
Tangy Broccoli Salad
Ingredients
- 6 slices bacon thick-cut
- ¾ mayonnaise
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 2 medium broccoli florets, cut into bite-sized pieces
- 1 small red onion chopped
- Pinch kosher salt
Instructions
- Cook bacon until crisp. Drain and crumble.
- Combine the mayo, sugar and vinegar in a large bowl.
- Stir in the bacon and remaining ingredients. Cover and refrigerate for 1 hour before serving.
Nutrition
Nutritional values are approximate.
