Broccoli Salad – a light, summery and delicious addition to any picnic or cookout!
Since Memorial Day weekend is coming up, I thought I would share this really good Broccoli Salad recipe. It’s a perfect, light, summery addition to any picnic or cookout. It’s super easy to make and doesn’t take bajillion hours! I like the crunchy-ness of it and the dressing is tasty too!
It’s starting to be nice and hot around here and I love it! Summer is definitely my favorite season. I love everything about it. I hate being cooped up in the house in the winter and as I get older I love warmer weather year round! So I wouldn’t mind if summer decided to stay. 🙂 If only that were the case!
Back to the recipe, this broccoli salad has red onions, shredded cheddar cheese (I used cheddar jack, it doesn’t matter which kind of cheddar) and bacon. The dressing is made with mayonnaise, lemon juice and some sugar. You can add raisins or dried cranberries if you’d like. Some people also like walnuts or sunflower seeds in their broccoli salad.
Memorial Day isn’t all about food but about the men and women who gave their lives for this great country that I’m proud to call home. Without them, we wouldn’t have freedom and that’s something that I’m definitely thankful about!
Hope you enjoy this recipe and have a great Memorial Day!
- 1 head of broccoli, chopped
- 6 strips of bacon, cooked and crumbled
- ⅓ cup red onion, chopped
- ⅓ -1/2 cup shredded cheddar cheese
- ½ cup mayonnaise
- 2 tbsp. lemon juice
- ¼ cup sugar
- Chop, broccoli and red onion.
- Cook bacon and crumbled.
- Add bacon and cheese.
- In a separate bowl, mix mayonnaise, lemon juice and sugar.
- Add to broccoli mixture and stir until well combined.
- Refrigerate overnight or for at least 3 hours before serving for full flavor potential.