Choppin’ Broccoli Salad

Choppin’ Broccoli and making a jackpot salad~

Many (many) July 4ths ago, we were at a family picnic where someone brought Broccoli Salad. Luckily for me, after my second or {ahem} third helping, the chef of this delightful concoction had to go home and get new clothes for her son, so she got me the recipe at the same time. It’s become a summer staple at our home since, and I thank Kathy in my head whenever I make it.

Broccoli Salad is super simple and mostly good for you. It’s got raw broccoli in it for goodness sake. That counts!

I sing the same song to myself each and every time I’m chopping broccoli – check it out and try to tell me you won’t too from now on:

Choppin’ Broccoli by Dana Carvey

Sorry for the ear bug. {Kind of.}

The only cooking you need to do is the bacon. You can even use pre-cooked bacon, I guess, if the texture isn’t off-putting to you. The best way to cook it for Broccoli Salad is in the microwave. Put two paper towels on a dinner plate, and put on half the bacon. Then cover with another paper towel and add the rest of the bacon. Then cover with another paper towel, and cook.

The amount of time you need to cook the bacon depends on your microwave. I’ve read anywhere from 30 seconds to a minute per piece. I’m usually somewhere in the middle, which is why I take it out and check it after about 4 minutes.

It will continue to cook for a few minutes after you take it out, so don’t overcook it.

I like the bacon in Broccoli Salad to be a little chewy.

So I cook it a little less than I would if I was going to eat it for breakfast.

Honestly, I wouldn’t cook it in the oven if I was having it for breakfast – I like it best baked and crispy then. This method is simple, fast and a lot less mess than the oven, though, and you can let it twirl in the microwave while you’re Choppin’ Broccoli, Choppin’ Broccoli.

One stalk of broccoli is one big tree. I usually add about one and a half stalks, depending on the size of the broccoli. You don’t want the broccoli drenched in dressing – just lightly coated.

Mix all the dressing ingredients (until the sugar melts) in a big bowl (affiliate link) before you add the broccoli, bacon(!), cheese and onion. Substitute Splenda or Stevia for sugar to make the salad low carb.

Refrigerate until you’re ready to serve. You might want to double the recipe – it’s seriously that good. If you happen to be taking it to a picnic, use this Bamboo Salad Serving Bowl Set (affiliate link). It comes with it’s own servers and the lid doubles as a chopping board. How cool is that?

Broccoli Salad

Course: Salad, Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

Choppin’ Broccoli Salad is a super duper easy raw broccoli salad served best cold. It’s got bacon and cheese too! Make it regular or low-carb in under 30 minutes. #tangysweet #mayobased

Print Recipe

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Ingredients

SALAD

• 1 head Raw Broccoli, chopped (about 4 cups)
• 4 ounces Shredded White Cheddar
• 8 pieces Bacon, cooked and chopped
• 1 small Yellow Onion, chopped finely

SALAD DRESSING

• 1/2 cup Mayo
• 1/4 cup Sugar
• 1 tbsp Apple Cider Vinegar
• Kosher Salt
• Pepper

Instructions

• Mix all ingredients for salad dressing in a large bowl, stirring until sugar dissolves. Substitute Splenda or Stevia for sugar to make the salad low carb.
  
• Add broccoli, cheese, bacon and onion to dressing. Mix well.
  
• Refrigerate for an hour or so before serving, if possible. It’s better if it rests, but it’s not imperative.
  

Am I the only one that has trouble spelling “broccoli”? I swear I used the spell check 30 times.

Choppin’ Broccoli Salad – fun to sing and delish to eat!