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Summer Broccoli Salad, 4th of July Version

Invited to a potluck BBQ and struggling with what to bring? This broccoli salad is easy, light and always a party favorite. Fix a big batch and leave some at home; you will want this snack later tomorrow!

Recipe: Summer Broccoli Salad

summary: Fresh broccoli, crumbled bacon and sharp cheese are elevated to a great quick cold side dish

Ingredients

  • 2 bunches broccoli
  • 1/2 cup red onion, chopped
  • 1 cup asiago cheese, cut in small cubes
  • 12 oz bacon, cooked and coarsely crumbled
  • 1/2 cup craisins / raisins / dried blueberries
  • 1/2 cup roasted pecans
  • 1/2 cup sour cream
  • 1 Tbsp honey
  • 2 Tbsp white wine vinegar
  • 1 cup halved red seedless grapes
  • Salt and pepper to taste

Instructions

  1. Thoroughly wash broccoli, cut off the stem, and separate into small florettes.
  2. Peel the stem and cut into small cubes.
  3. In a large bowl place broccoli, chopped onion, craisins, cheese, bacon and nuts.
  4. In a small mixing bowl whisk together sour cream, honey, vinegar, salt and pepper.
  5. Pour dressing over dry ingredients, cover the large bowl (I use aluminum foil), and toss till all is covered with dressing.
  6. Chill for a few hours.
  7. Add halved grapes and toss again just before serving.

Variations

  • Mix the raisins, craisins and dried blueberries to your liking
  • Replace pecans with California nuts or other nuts
  • Substitute 1 Tbsp brown sugar for the honey
  • Replace the grapes with grape tomatoes

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8 to 12

Copyright © Palette Dome Cuisine.
Recipe by Chef Mesilati.

PS
Just in case you did not get it: blueberries for blue, grapes for red, sour cream for white…

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