Are you looking for a side dish that's as vibrant as it is delicious? Then look no further! This Paula Deen-inspired broccoli salad is the perfect addition to your next barbecue, potluck, or even a simple weeknight dinner. It’s creamy, crunchy, and bursting with fresh flavors – a true testament to Southern comfort food done right. This easy recipe is perfect for both beginners and seasoned cooks, promising a crowd-pleasing dish every single time. Get ready to elevate your healthy meal game with this surprisingly simple and incredibly satisfying broccoli salad!
Ingredients:
This recipe serves 6-8 people. Adjust quantities as needed.
- 1 large head of broccoli, cut into florets
- 1 cup mayonnaise (I prefer Duke's!)
- ½ cup sugar
- ¼ cup red wine vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ½ cup bacon bits, cooked and crumbled (optional, for extra flavor!)
- ¼ cup red onion, finely chopped
Instructions:
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Prep the Broccoli: Start by washing and cutting your broccoli into bite-sized florets. Steaming the broccoli for 2-3 minutes until slightly tender-crisp adds a lovely texture, but you can also use it raw for a firmer crunch.
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Make the Dressing: In a medium-sized bowl, whisk together the mayonnaise, sugar, red wine vinegar, mustard, salt, and pepper until smooth and creamy. This is the magic sauce that brings everything together!
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Combine Everything: Add the cooked broccoli florets (or raw), cranberries, sunflower seeds, bacon bits (if using), and red onion to the bowl with the dressing. Gently toss everything until the broccoli is evenly coated.
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Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste and texture. The longer it chills, the better it tastes! Serve chilled and enjoy!
Cooking Tips for the Best Broccoli Salad:
- Don't overcook the broccoli: Slightly blanched broccoli is ideal; it retains its vibrant green color and pleasant crunch. Overcooked broccoli will become mushy.
- Use high-quality mayonnaise: The mayonnaise is the base of the dressing, so using a good quality brand will make a big difference in the taste.
- Adjust the sweetness: If you prefer a less sweet salad, reduce the amount of sugar to your liking.
- Add your favorite extras: Get creative! This recipe is easily adaptable. Feel free to add other ingredients like chopped pecans, raisins, golden raisins, shredded carrots, or different types of seeds.
Variations:
- Lightened-Up Version: Use light mayonnaise or Greek yogurt instead of full-fat mayonnaise to reduce the calories and fat.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a little heat.
- Cheesy Broccoli Salad: Sprinkle some shredded cheddar cheese over the salad before serving.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 20-25g
- Fiber: 3-4g
This Paula Deen-inspired broccoli salad is a delicious and satisfying dish that's perfect for any occasion. It’s a quick dinner idea, a simple side dish, and a great way to incorporate more vegetables into your diet. This recipe is a guaranteed crowd-pleaser, offering a delightful blend of flavors and textures that will leave everyone wanting more. Enjoy!