Broccoli Salad

Broccoli is only a recent love of mine. When I was dating my husband he surprised me one night with an amazing home cooked meal. He picked me up after I had attended a bridal shower and took me back to his apartment, so that we could work on our Anatomy and Physiology lab. When I walked in he had made steak, rolls, loaded baked potatoes, and cheesy broccoli. I thought, “oh crap. he has no idea how much I hate broccoli.” I was so impressed with everything that I didn’t want to hurt his feelings, so…

I dug in. IT. WAS. DELICIOUS. Oh, I still can taste it. That was the first food he had ever cooked for me and he blew me away. Everything was fantastic, including the broccoli. It was perfectly roasted with a light sprinkling of cheese. This man has changed my life in many ways, but definitely in the food department that night. I started trying all sorts of new things that Cade loved (never Sushi. I still hate that stuff even though he loves it and continually tried to convince me).

I love broccoli now, and this is the first broccoli salad I’ve ever made. It’s our dear friends’ recipe, but based on what I had, what my picky brother-in-law would eat and C and P’s love of craisins I did mix things up a bit. Oh and the peas for my sister who is always adding peas to everything. So weird, but we love her. 😉

Just a quick shout out, Mama Shill is about to have her first baby girl to a house of boys, and we could not be more excited for this sweet family. They are amazing people and we have so much to learn and gain from them. We just love us some Shill’s 😉

Broccoli Salad

Broccoli Salad
Prep time: 
Total time: 
More than just a bowl full of veggies, this broccoli salad has a little bit of everything that will keep everyone happy!
  • Recipe adapted from The Shill's
For the Salad
  • 4 Heads of Broccoli, chopped (8 cups chopped)
  • ½ Cup Golden Raisins
  • ½ Cup Craisins
  • 1 Cup Roasted and Salted Sunflower Seeds
  • 8 Sliced of Applewood Smoked Bacon, cooked and chopped
  • ½ Cup Frozen Peas
For the Dressing
  • 1 Cup Mayo
  • ¼ Cup Sugar
  • 1 Tablespoon Apple Cider Vinegar
  1. In a large salad bowl mix together the vegetables, raisins, and craisins. Leave the bacon and sunflower seeds for right before serving.
  2. In a separate bowl, mix together the dressing and pour over the vegetables. Toss well to evenly coat everything. Place in the fridge for at least 2 hours.
  3. Right before serving add the crumbled bacon and sunflower seeds, and toss to evenly distribute. Serve and enjoy.



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