Broccoli Salad

This is another side dish that aims to please! A yummy refreshing salad for the hot summer days. I love dishes that can be prepared the night before!

{ Prep time: 30 mins / Difficulty: Easy / Yields: 8-10 servings }

Ingredients:

2 large bunches of fresh broccoli florets (about 1.5 lbs.)

6-8 oz. bacon, cooked crispy and crumbled (can substitute turkey bacon, if desired)

1/4 small red onion, diced (optional ~ a little of this goes a long way!) 

1/2 cup shredded cheddar cheese (optional)

1/3 cup purple grapes, halved, OR 1/4 cup craisins or raisins

1/4 cup slivered almonds OR 1/4 cup sunflower seeds, toasted 

1/8 tsp salt and pepper + more to taste

For dressing:

1 cup Hellman's light mayo

1/4 cup granulated sugar

2-3 Tbsp red wine vinegar

1 tsp salt, plus more to taste 

1/2 tsp pepper, plus more to taste

Directions:

1. Line a 9x13" baking sheet with foil, then place bacon side by side onto the baking sheet. Place pan in the center of the oven, and bake at 425 degrees for 25-30 minutes. (Yes, you read that right! Put the bacon in the oven while it's preheating.) Cooking time may vary depending on thickness of bacon. Flip bacon, then cook 5 more minutes. Place cooked bacon on paper towels to drain excess grease, then set aside to cool. Then, chop into small bite-sized pieces. 

2. Meanwhile, whisk the dressing ingredients together in a small bowl. Rinse the broccoli and cut into small bite-sized pieces. Add the bacon, grapes/craisins, onion, cheese, almonds and/or sunflower seeds. 

3. Add dressing to the salad mixture and toss to coat. Season with salt and pepper, if necessary. 

4. Refrigerate for 4-6 hours, or preferably overnight for best flavor.

Adapted from a recipe found in Mama's "From My Kitchen, With Love" Cookbook