I am a fall and winter girl through and through! I love my boots, a good fire, and a cup of hot cocoa over the sweat and bugs that come with summer. BUT…for some strange reason unbeknownst to me…I’m so ready for spring and summer this year! I’m dying to get to the beach, cookout, and spend time outdoors. That’s why I thought this broccoli salad recipe was the perfect post for today. With Easter, baby and wedding showers, and picnics right around the corner, you’ll need a good salad staple you can easily whip up. Kat served this broccoli salad at our last Bupper Club and it didn’t disappoint. Be sure to make enough for a crowd because I guarantee you your guests will go back for seconds!
Broccoli Salad Recipe
:: 2 Tbsp cider vinegar
:: 1/3 cup sugar
:: 1 cup mayo
:: 2 large broccoli stalks (use tops only)
:: 1 apple, diced
:: 1/4 cup onion, diced
:: 1/2 cup shredded cheese
:: 1/4 cup chopped pecans
:: 5 strips of bacon, crumbled
1 | Mix together the dressing ingredients in a small jar and refrigerate overnight.
2 | Chop the tops of your broccoli stalks into small pieces. Add diced onion and cheese.
3 | If you are serving immediately, pour dressing over the salad and stir in bacon, diced apple, and pecans last. If not serving immediately, keep refrigerated and add dressing, bacon, diced apple, and pecans just before serving.
Happy Thursday friends! Until next time…