What I love about this broccoli salad is that you can keep it vegetarian for those of you who don’t eat meat, or else add bacon, for those who would argue that bacon makes everything better! Either way, what you get, as my brother-in-law, David, so aptly described it, is a salad with many different layers of flavors and textures. You get crunch with the broccoli, almonds, onions and bacon (if used); sweetness with the raisins and sugar; tartness with the lemon and vinegar; and creaminess with the mayo.
I am so fortunate that Gabe, Lexi and Brad love broccoli, cooked or raw, but for those of you who are not so fond of this vegetable, give this salad a try — it may just change your mind. And for those of you who do like broccoli, here’s an easy-to-make salad that is an excellent side dish, quite adaptable for vegetarians or carnivores alike with the simple addition or omission of bacon.
- 2 medium-sized fresh broccoli crowns, cut into small pieces
- 1 cup red onion, diced small
- 1 cup raisins
- 1 cup sliced almonds
- ¼ fresh lemon, juiced
- 1 cup light mayonnaise (I use Duke’s)
- ½ cup sugar
- 2 tablespoons white wine vinegar
- 6 slices of thick-sliced bacon (optional)
Mix the broccoli, onion, raisins and almonds in a large bowl. Sprinkle with the lemon juice.
In a small bowl, whisk together the mayo, sugar and vinegar until well blended.
Add the dressing to the broccoli mixture and blend well. Chill for at least an hour to let the flavors blend and intensify.
If you want the vegetarian version of this salad, you are done. Doesn’t this look fantastic?
However, if you are a bacon lover, right before serving you will want to cook the bacon until crisp, and then drain well on paper towels.
Crumble the bacon into bite-sized pieces and fold into the salad. Bacon, bacon, bacon — yum, yum, yum!
So you decide on which version of Kel’s Best Broccoli Salad suits you best. Both rock!
Eat, drink and be merry!
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