Amish Broccoli Salad (Easy Recipe!)
No need to pre-cook your broccoli in this delicious recipe. An easy dressing, flavorful add-ins, and a make ahead technique make this the perfect summer side dish.
Servings: 8 servings
- 5 slices bacon
- 1 cup mayonnaise
- ¼ cup granulated sugar
- 1 ½ tablespoons apple cider vinegar
- 3 cups broccoli raw, florets only
- 3 cups cauliflower
- ¼ cup red onion diced
- ¾ cup raisins
- 1 cup shredded sharp cheddar
Cook the bacon in a skillet on medium-low heat until crisp. Set aside on paper towel-lined plate to drain. When the bacon is cool, crumble and refrigerate.
Combine the ingredients for the dressing (mayonnaise, vinegar, and sugar) in a large mixing bowl or serving bowl. Add the raisins, red onion, broccoli, and cauliflower. Stir well to combine. Cover and place in fridge for at least 2 hours, up to 6.
Mix in the crumbled bacon and cheddar before serving.
For a fall broccoli salad: try adding chopped pecans and substituting dried cranberries for the raisins.
Any leftovers will be good for about 24 hours.
Calories: 262kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 205mg | Potassium: 343mg | Fiber: 3g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 62mg | Calcium: 39mg | Iron: 1mg