It’s that time of year– where weekends are full of cookouts and potlucks. We recently went to a potluck for Derek’s work and this broccoli salad was a huge hit! I’m not usually a fan of broccoli salad, but this salad is the exception. It is sweet and tangy and the variety of ingredients really make up the most perfect bite.
To take it to a potluck, be sure to leave the dressing and bacon out and toss it all together before serving. Otherwise, you’ll end up with a soggy salad, which is definitely not good eats. This salad was popular at the potluck, as evidenced by the fact that when I went back to get seconds, it was all gone!
2 crowns of fresh broccoli, cut into small florets
1/2 small red onion, small diced
1 cup grated sharp cheddar cheese
6 strips bacon, cooked, and chopped
1/2 cup sunflower seeds
1/2 cup raisins or dried cranberries
for the dressing:
3/4 cup mayonnaise
1/3 cup agave nectar or 1/2 cup sugar
1/4 cup lemon juice
Salt and pepper to taste
Put the broccoli, onion, cheese, bacon, sunflower seeds, and raisins/cranberries in a large bowl. In a separate bowl, mix the dressing ingredients together. Pour the dressing on and stir everything up. If you’re taking this to a potluck, keep the bacon and dressing separate from the salad and toss everything together about 10 minutes before serving.