I had this broccoli salad recently at a friend’s house and completely fell in love with it. It was so delicious. Mind you I don’t even love raw broccoli , I usually prefer it cooked. This was really good and I even broke my own rule and made a new recipe for company. It is so simple to make and ingredients are easily obtainable. So give this a try and Thanks to Huddy for this wonderful recipe which I will use again and again . No fuss and no muss here.
I put it together in the morning but you can definitely put together the night before. I would suggest making it at least 8 hours ahead of time so broccoli softens and soaks up some of the delicious marinade. Mix bowl throughout the day . I left it out for 2 hours before serving to bring it to room temperature. It’s a great summer salad that you can make ahead of time and doesn’t require any cooking!
I also made it with broccoli slaw ( you can shred yourself or buy bags already made) Pre-made broccoli slaw is available almost everywhere now. If using the slaw I would use 3- 12 oz. bags . Just keep mixing it and make ahead so it can absorb, it was equally as yummy. I put photos of both salads on here.
Great recipe for those of you who don’t want to turn on the oven!!!!
1 Large Bunch of Broccoli, broken up into florets
1/2 cup Red Grapes, I sliced them in half
1 cup chopped celery
1 bunch of scallions greens and whites only , sliced thinly
1/2 cup pignolli nuts or sunflower seeds
1 cup mayonnaise ( you can use light but not fat-free please)
1/3 cup light brown sugar
1 Tablespoon of fresh lemon juice , I used the juice of one small lemon.
In a large bowl mix all the ingredients for the salad.
In a small bowl whisk together the mayo, sugar and lemon juice.
When dressing comes together and has a nice consistency pour over the broccoli give it a good mix and refrigerate. Give it a few mixes during the day and that’s it!