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.
5- Broccoli Florets
2- Apples (Honey crisp, Gala, or Fuji work well)
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….
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.
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.