It’s about time I add some variety to this blog, meaning some vegetables, as the last few posts have been about delicious yet not necessarily good-for-you foods. This recipe is not only great for you but it’s delicious, and is best when made the day before, so if you like get your work done ahead of time in order to enjoy the party or meal, this one’s for you.
My mom is the source of this Broccoli Grape Salad recipe and made it for us all the time as kids. Imagine her glee that her 4 kids gobbled up this salad like it was dessert despite it containing broccoli, celery and nuts! To be fair, this salad contains juicy grapes as well as a decadent dressing, so it’s not like you’re going to win some health nut contest for preparing this, but you’ll probably still get points for Vitamin E, fiber and protein – little known fact – broccoli is a good source of protein!
Alright, food friends, a few more notes before we get to the recipe details:
1. Toasted almonds are optional, but delicious, and best if added to the salad right before serving.
2. This salad needs to be refrigerated at least 4 hours before serving, it not overnight. You’ve got to allow the dressing time to do its magic and seep into those little broccoli florets.
3. Grapes vs Raisins – you can do either, or both, but I prefer fresh grapes, both green and red (seedless!!!) if available. In the case of the batch I made for this post, you can see I didn’t have any grapes so opted for raisins and it is still great. I’ve seen variations of this recipe online that call for yellow raisins or dried cranberries, so as I usually say on this site, add whatever makes you happy. There’s no point in following a recipe to the letter of the law if you think a substitution could improve it.
- 3 bunches of broccoli, cut into bite sized pieces
- 4-5 green onions, cut into 1/2 inch pieces
- 5 stalks broccoli, cut into 1/2 inch pieces
- 3 cups of green and red grapes, washed and sliced in half
- 1/4 lb bacon, fried and chopped (or 1 package of bacon bits)
- 1 1/2 cup mayo
- 4 tsp white vinegar
- 3/8 cup white sugar
- 1/2 cup slivered almonds
- In a large bowl combine the broccoli, green onions, celery, grapes and bacon.
- In a small bowl combine the mayo, vinegar and sugar, stirring to combine.
- Pour the dressing over the contents of the large bowl, stirring to combine and fully coat the salad ingredients.
- Cover the bowl and place in the refrigerator to chill for 4 hours or overnight, before serving.
- In a small saucepan, turn on the heat over low, and add the almonds. Stir almost constantly under they begin to brown and you can smell a nutty aroma. Immediately remove from the heat and pour the almonds onto a small plate to cool.
- When ready to serve, garnish the salad with almonds.