Broccoli Salad

Summer time is barbecue time and we spend time grilling and snacking most every weekend. I love hanging in the sunshine and all the lake play, but the endless string of potato chips and hot dogs takes a toll on my physical and mental health. I love when I find a crowd-pleasing recipe that is energizing and filling. This broccoli salad is one of my go-to barbecue dishes and I have even had specific requests to bring it to various potlucks.

It is especially tasty paired with pulled pork sliders, or even used as a topping directly on them. The sweet, tangy, and smoky flavors combine for a mouthwatering experience.

Salad Ingredients:

5- Broccoli Florets

2- Apples (Honey crisp, Gala, or Fuji work well)

4 Carrots

Process:

Step 1- Wash the produce

Step 2- separate the broccoli stalk from the broccoli florets, and peel carrots.

Step 3- prepare veggies for grating. I use a food processor so I cut them in 2″ wide segments to pop right in the machine. A hand grater works well too, but will take more time. Less than two minutes in the food processor turns this….

Into this…..

And, yes, I grate the broccoli stalks right in with the rest of the dish. I like to utilize as much of my produce as possible. It costs an arm, a leg, and a first born child in this state so we better make it worthwhile.

* It is optional at this point to throw in a handful of raisins. My kids love it that way, but it isn’t always a crowd pleaser. You do you! We like raisins in this family, but I was out. Because my children love them so much and found them in the pantry.

Step 4- mix the dressing.

Dressing Ingredients:

1/4 cup Red Wine Vinegar

1/2 cup Honey

1 cup Mayonaise

1 tsp Black Pepper

1 1/2 tsp Salt

Step 5- pour the dressing, mix and serve.

This dish refrigerates very well and can be made ahead of time with out consequence.

Published by faithlikefireweed

I am a wife and mother in the Great state of Alaska. I write about faith, food, and family, and finding extravagant grace in simple living.

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