Let me start this recipe post by saying… Once you make this broccoli salad recipe, it will immediately become one of your favorite “go-to” recipes for any potluck or holiday dinner.
…and you will always get requests for the recipe!
…trust me, it’s just. that. good.
When i worked as an elementary teacher, in the public schools, the cafeteria ladies would make a very similar dish that, one day, i accidentally discovered that i liked… ha!
“Like” turned to “love” and eventully prompted me to begin a pinterest hunt for a recipe that i could make on my own. Just like most salad recipes, i discovered that there are tons of slightly different variations of this recipe, but the basic ingredients are typically all the same. However, i say it’s the few “personal additions” that can really make it “yours” ~ For me, my secret addition is the use of McCormick’s mayonesa mayo… not your “typical mayo” – With its hint of lime juice, it’s just what i have found that gives my brocolli salad the perfect “zip” of flavor!
My only regret when making this light and creamy broccoli salad for potlucks and holiday dinners, is that i never make enough to have leftovers for myself!
Broccoli Salad with Bacon & Dried Cranberries
also commonly called "piggly wiggly" broccoli salad
Chill Time: 1 hour (minimum)
Ingredients: 1lb. fresh broccoli florets 1lb. bacon (cooked & chopped) 1/2 small red onion (minced/diced) 1/2c. dried cranberries 3/4c. sunflower seed kernels 1c. mayonnaise (i love using McCormick’s mayonesa – it has a hint of lime juice!) 1/2c. sugar 2tsp. white vinegar
Directions: 1. Wash and dry broccoli and place in a serving bowl. 2. In a separate mixing bowl, combine the mayonnaise, sugar, and vinegar until sugar is dissolved. 3. Next, slowly add the remaining ingredients and combine ~ creating the light and creamy dressing to pour over the broccoli. 4. Gently toss the mixture together to evenly coat the broccoli. 5. Cover & chill for at least one hour before serving.
**Optional: add salt & pepper to taste before serving