• Jenny Rijke

Broccoli Salad

Crisp and crunchy broccoli, delicious salty bacon and a hint of sweet. This broccoli salad is sure to please a crowd.

Broccoli salad


2 heads broccoli

1 small onion, diced

1 pound bacon, cooked and chopped

1 cup grated cheddar cheese

⅓ cup raisins


1 cup mayonnaise

2 tbsp brown sugar

1 ½ tbsp vinegar

¼ salt

¼ tsp black pepper


  1. Cut broccoli into florets.

  2. Combine florets, grated cheddar cheese, raisins, bacon, and onion in a large bowl.

  3. In a separate, small bowl whisk together mayonnaise, vinegar, brown sugar, salt, and pepper until smooth and well-combined.

  4. Pour dressing over broccoli and stir well to incorporate.

  5. Broccoli salad may be served immediately or stored in fridge for up to three days.

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