So things are warming up in South Dakota. All the snow is melted. Tulips are popping up from the ground. On some days, a jacket is optional.
Optional, people. This is a big deal!
I feel like a brand new woman. I’m in much better mood. A warm sun and singing birds will have that effect. And I have so much more motivation to get things checked off my to-do list. Spring is so energizing!
Spring also means visiting the local farmer’s markets and getting dirty in the garden. I’m all about the fresh produce. The freshest, the bestest!
This broccoli salad is perfect for the spring and summer months. But my mother-in-law (hi, Leigh!) makes it for almost every family get-together, regardless of the season because it’s so popular. It pairs well with sandwiches, grilled meats, or pretty much anything. The add-ins can be changed based on your preferences. And guess what?
And there’s no mayo. Yes, you read that right. No mayo!
For this version, the add-ins include bacon, yellow onion, golden raisins, and shredded white cheddar. I’ve had it with regular raisins and yellow cheddar, and it looks and tastes just as delicious. During the holiday season, substituting the raisins with dried cranberries is a excellent option. The key here is incorporating a good balance of salty and sweet ingredients.
One trick I wanted to share is when storing the salad, if possible, store it upside down. That way, when you’re ready to serve it, flip it over and all that sauce is on the top. And you won’t have to give it a good stir because every piece of broccoli will be coated just perfectly.
But please! Make sure you have a bowl or serving dish that has a tight-fitting lid that won’t leak. Because that could be bad.
But you know what’s good? This salad.
- 7-8 cups fresh broccoli florets
- ¼ cup finely chopped yellow onion
- 1 cup golden raisins
- 1 cup shredded white cheddar cheese
- ½ lb. bacon, cooked and crumbled
- ¾ cup plain Greek yogurt
- ¾ cup sugar
- 2 Tbsp. milk
- In a large bowl, combine broccoli, onion, raisins, cheese, and bacon. Stir to combine.
- In a small bowl, combine Greek yogurt, sugar, and milk. Whisk to combine.
- Drizzle Greek yogurt sauce over broccoli mixture. Stir to coat the broccoli and other ingredients.
- Refrigerate at least one hour before serving.
Recipe adapted from Ashley’s recipe box.