Easter Broccoli Salad

 

For almost every family gathering, I am asked to bring this salad, but especially at Easter. It just seem to make everyone smile. My family loves that it was a great way to get the kids to eat veggies and is quite colorful. I love how the flavors blend overnight and transform broccoli into something special.

And it is so different than the traditional green lettuce salad. And...of course, BACON! Who doesn't love a salad that includes bacon? 😉

Easter Broccoli Salad

1 to 2 large head(s) of broccoli crowns, cut into florets (save the stalks for slaw if using whole broccoli)

1/2 lb bacon, cooked and crumbled (added just before serving to keep it crisp)

8 oz of sharp cheddar cheese, shredded

1/2 red onion, thinly sliced

1 cup good quality mayonnaise

1 tablespoon of the rendered bacon fat (so much flavor)

1/4 cup sugar

2- 4 tablespoons of apple cider vinegar ( I like it tart, so I add 4)

1 teaspoon onion powder (optional)

1/4 cup raisins

1/4 cup sunflower seeds (toasted adds flavor)

Salt and pepper to taste

The day before serving, mix (or put in mason jar to shake) the mayo, bacon fat, sugar and vinegar (and onion powder)

In a big bowl, mix broccoli, onion and cheese, cover and refrigerate until the next day. Several recipes call for blanching the broccoli, but letting it set overnight does the trick.

Just before serving, add the raisins, sunflower seeds, salt and pepper and mix.

Top with the bacon bits and serve.

Watch the kids just devour it!