It’s a new year, and I have a healthy, delicious and flavorful new salad recipe for you, the best, Easy Southern Broccoli Salad.
I know what some of you may be thinking, broccoli salad, why that’s a summer dish that is often served at barbecues and neighborhood picnics. Well, you are mostly right, but this fresh, colorful, crunchy, make-ahead, veggie-filled filled salad is also perfect for cooler weather too! Not only does it brighten a dark and gloomy day, but it also goes perfectly with just about any main course you might be serving.
I had originally planned to post a recipe for Southern Boiled Peanuts today so you would have it in time for the upcoming College Football Championship between two SEC teams, Alabama Crimson Tide and the Georgia Bulldogs, and later for the Super Bowl. I mean really, how can you watch football without something yummy to snack on, and what goes with watching Southern football better than Southern boiled peanuts? But alas, I waited too long to post the recipe and the green peanuts, which are what you need to make boiled peanuts, are only available in late summer or early fall. So I decided to share this tasty salad recipe instead. And, you know what, it would pair really well with some wings for a casual football supper before the big game…
This recipe for Easy Southern Broccoli Salad is jam-packed with fresh broccoli, dried cranberries, roasted pecans, cheddar cheese and cherry tomatoes. It’s also really versatile, so you can tailor it to your family’s tastes by adding or substituting red onion, pineapple or apple chunks, or another type of nut or sunflower seeds. The dressing is simply mayonnaise, apple cider vinegar, and a little sugar. You could also substitute Stevia or another sugar substitute for the sugar.
If you like broccoli, you might also like these recipes: Easy Chicken and Broccoli Stir Fry, Ultimate Broccoli Cheese Casserole, and Easy Southern Style Chicken Divan
How to make this recipe for Easy Southern Broccoli Salad!
Gather your ingredients. Rinse and drain the broccoli. Cut off the stalks and cut the florets into small bite-size pieces.
Place the broccoli in a large bowl. Add the bacon, cranberries, cheese, cherry tomatoes and pecans. Toss to combine. Set aside.
Combine the mayonnaise, apple cider vinegar, salt, pepper, and sugar in a small bowl and whisk to combine.
Pour the dressing over the broccoli and toss gently to coat all of the ingredients with the dressing.
Can be served immediately, but this salad is best if covered and refrigerated for up to 24-hours before serving to allow the flavors to develop.
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| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Servings | 6 servings |
- 3 stalks broccoli
- 6 slices bacon cooked and crumbled
- 1/2 cup dried cranberries or cherries
- 4 oz sharp cheddar cheese cut into small chunks
- 1/2 cup cherry tomatoes halved
- 1/2 cup pecans toasted
- 3/4 cup mayonnaise
- 1 Tbsp apple cider vinegar
- 1 Tbsp granulated sugar
- Pinch of kosher salt
- Pinch of ground black pepper
Ingredients
|
- Rinse and drain the broccoli. Cut off the stalks and cut the florets into small bite-size pieces.
- Place the broccoli in a large bowl. Add the bacon, cranberries, cheese, cherry tomatoes and pecans. Toss to combine. Set aside.
- Combine the mayonnaise, apple cider vinegar, salt, pepper, and sugar in a small bowl and whisk to combine.
- Pour the dressing over the broccoli and toss gently to coat all of the ingredients with the dressing.
- Can be served immediately, but this salad is best if covered and refrigerated for up to 24-hours before serving to allow the flavors to develop.
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