My Auntie K is a pro at broccoli salad. Since she was so good at it, I can't remember my mom ever making it on her own; it was just understood that Auntie would be bringing it to any family gathering hosted during the summer. And believe me, it only lasted a few minutes on the table before my dozens of ravenous cousins snarfed it down. My pickiest sister (who doesn't like anything delicious aside from chocolate) would even occasionally have a bite.
I feel like a bad niece in confessing that being too lazy to dig up my aunt's phone number resulted in this being my very own concoction. But I think I've done a pretty good job replicating the flavor, aside from 1 minor change: I substituted some of the mayo for plain yogurt, but I don't think anyone would be able to tell the difference (I just can't stomach the idea of consuming a whole cup of FAT in one bowl). As far as the salad itself goes, you can pretty much add/omit things as you like. My aunt always added cheddar cheese to her salad, but I did not. I've also had it without almonds or with grapes instead of raisins. Have fun with it!
Recipe by Kelly
Pictures by Kelly
4 cups broccoli, chopped into small pieces
1/4 cup sliced almonds, toasted
2/3 cup raisins or craisins
1/2 cup red onion, chopped
4 slices cooked bacon, crumbled or cut into pieces (optional)*
1/2 cup mayo
1/2 cup plain yogurt
2 tablespoons apple cider vinegar
2 tablespoons white sugar
- Toss the broccoli with the almonds, raisins, onion, and bacon in a large bowl.
- In a smaller bowl, whisk together ingredients for dressing. Pour the dressing over the broccoli mixture and toss it well (add about 2/3 of the dressing to start with, toss, then add the rest if you want your salad more coated with the dressing). Refrigerate or serve immediately.