Broccoli salad is a great side dish for any meal. This salad boosts nutritious ingredients along with a burst of color and flavor.
As you may have noticed, summer is in full swing. This week is hot!. Bring on the cold salads. If you are looking for a main dish salad, try this Thai peanut chicken salad, it is our dinner tonight!
Broccoli salad can be served immediately or refrigerated for a few hours before your meal. It works great for a potluck or get-together, as it’s a crowd-pleaser. We know there will be potato salad at summer gatherings; this veggie salad is a great addition. The recipe can be easily doubled to serve more people.
Elements
Broccoli Florets: We are using the broccoli florets, including small amounts of the stem, for the salad.
Cheddar Cheese: The rich, sharp flavor of cheddar pairs nicely with the apples and pecans in this salad.
Red Onion: Red onion provides another contrasting flavor. I definitely prefer red onions in a salad, but white or yellow onions would work too.
Pecans: Pecans are one of my favorite nuts. You could also use chopped walnuts or slivered almonds if you prefer.
Light Mayo: Creates the base of the dressing.
Sugar: A mix of tanginess and sweetness gives the dressing depth.
Red Wine Vinegar: Adds tangy flavor to the dressing. I am betting balsamic vinegar would be delicious as well.
Apple: I used a gala apple. Any sweet apple would work. Peel the apple if you prefer; I didn’t. Apples and pecans are a great combo. I like to add a layer of chopped pecans over the apples in my French apple pie.
Preparation
If you can chop ingredients and stir, you can make this salad. Prep the broccoli by chopping it into small bite-sized pieces. Add to a bowl along with the cheese, onion, and pecans.
Stir together the mayo, sugar, and vinegar, and fold into the salad.
If serving immediately, add the chopped apple. If the salad will sit in the refrigerator for a few hours, I prefer to add the apple right before serving so it doesn’t get brown.
Serve immediately or refrigerate until ready to serve. The salad is best served the day it is made.
Broccoli Salad
Ingredients
- 3 cups broccoli florets chopped into small bite-sized pieces
- ¼ cup cheddar cheddar shredded
- ¼ cup red onion chopped
- ¼ cup pecans chopped
- ½ cup light mayonnaise
- 1 Tbsp sugar
- 2 Tbsp red wine vinegar
- 1 small sweet apple diced and peeled, if desired
Instructions
- Combine broccoli, cheddar cheese, onion, and pecans in a large bowl. Add the diced apple if you are serving immediately. If it will be several hours before the salad is served, add the apples shortly before serving.
- Stir together mayo, sugar, and vinegar. Pour over salad and toss. Serve immediately or refrigerate before serving. Best if served within a day.