Old Fashioned Broccoli Salad Recipe

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Enjoy a burst of freshness with our Old Fashioned Broccoli Salad recipe! This classic dish brings together crisp broccoli florets, savory bacon, and a delightful creamy dressing for a perfect blend of flavors and textures.

Whether served as a side dish at a summer barbecue or as a light lunch option, this salad is sure to become a staple in your recipe repertoire.

10 Best Main Dishes To Pair With Broccoli Salad

Pairing your Broccoli Salad with complementary main dishes can create a well-rounded and satisfying meal. Here are ten delicious main dishes that pair exceptionally well with Broccoli Salad:

1. Grilled Chicken Breast: A simple and healthy option, grilled chicken breast provides a lean protein source that complements the freshness of the broccoli salad.
2. Salmon Fillets: Baked or grilled salmon adds a rich and flavorful element to your meal, enhancing the overall dining experience.
3. BBQ Pulled Pork Sandwiches: The smoky and savory flavors of BBQ pulled pork create a delightful contrast to the crispness of the broccoli salad.
4. Vegetarian Quinoa Bowl: A hearty quinoa bowl with roasted vegetables, chickpeas, and a flavorful sauce offers a satisfying vegetarian option.
5. Steak Fajitas: The bold and savory taste of steak fajitas pairs well with the crunchiness of the broccoli salad, creating a satisfying Tex-Mex-inspired meal.
6. Shrimp Scampi: A light and garlic-infused shrimp scampi provides a seafood option that complements the salad’s refreshing components.
7. Lemon Herb Roasted Chicken: The citrusy and herby flavors of roasted chicken add depth to the meal, balancing well with the broccoli salad.
8. Vegetable Stir-Fry: A colorful vegetable stir-fry with tofu or chicken provides a well-balanced and flavorful pairing with the broccoli salad.
9. Pasta Primavera: A medley of fresh vegetables in a light pasta primavera sauce creates a delightful combination with the crunch of the broccoli salad.
10. Turkey and Cranberry Wrap: A turkey and cranberry wrap adds a festive touch, combining the savory turkey with the sweet and tangy cranberry flavors.

Feel free to mix and match these main dishes based on your preferences, dietary choices, and the occasion. The goal is to create a harmonious balance of flavors and textures for a satisfying dining experience.

How Broccoli Salad Became Popular

The history of Broccoli Salad is a relatively modern tale, emerging as a popular side dish in the mid to late 20th century.

The salad’s roots can be traced to the rise of salad bars and the growing interest in incorporating fresh, raw vegetables into culinary creations. Broccoli Salad gained prominence in the United States during the 1970s and 1980s, with variations appearing in community cookbooks and potluck gatherings.

The combination of crisp broccoli florets, savory bacon, and a creamy dressing became a favorite, offering a refreshing departure from traditional salads. Over the years, home cooks and chefs alike have embraced and personalized the recipe, adding their unique twists with ingredients like raisins, sunflower seeds, and more.

Today, Old Fashioned Broccoli Salad stands as a classic, cherished for its simplicity, versatility, and the delightful marriage of textures and flavors it brings to the table.

Ingredients:

• 4 cups fresh broccoli florets
• 1/2 cup red onion, finely chopped
• 1/2 cup crispy bacon, crumbled
• 1/2 cup raisins
• 1/2 cup sunflower seeds
• 1/2 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli: Wash the broccoli thoroughly and cut it into bite-sized florets. Discard the tough stems.

2. Cook the Bacon: In a skillet over medium heat, cook the bacon until it becomes crispy. Once done, transfer it to a paper towel-lined plate to drain excess oil. Allow it to cool before crumbling it into bits.

3. Mix the Salad Ingredients: In a large bowl, combine the broccoli florets, chopped red onion, crumbled bacon, raisins, and sunflower seeds. Toss them gently to ensure an even distribution of ingredients.

4. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until the sugar is completely dissolved. Season with salt and pepper to taste.

5. Combine Salad and Dressing: Pour the dressing over the broccoli mixture and toss until all the ingredients are well-coated.

6. Chill and Serve: Cover the salad and refrigerate for at least an hour to allow the flavors to meld. This step enhances the taste and texture of the salad.

7. Garnish and Enjoy: Before serving, garnish the salad with a few additional sunflower seeds and bacon bits for an extra crunch. Serve chilled and savor the delightful combination of flavors.

Frequently Asked Questions

How long can broccoli salad sit out?

Broccoli salad should not sit out at room temperature for more than 2 hours.

Like many other dishes containing perishable ingredients, especially those with a mayonnaise-based dressing, it’s important to follow food safety guidelines to prevent the growth of bacteria that can cause foodborne illness.

If the salad is left out in a warm environment, say during a summer picnic or outdoor gathering, I reduce this time to just 1 hour because higher temperatures can accelerate bacterial growth.

To keep broccoli salad fresh and safe to eat, I make sure to store it in the refrigerator until it’s time to serve, and I return any leftovers to the fridge as soon as possible after the meal.

Why does my broccoli salad get watery?

When my broccoli salad becomes watery, it’s usually because the broccoli itself releases moisture after being cut and mixed with the dressing, especially if it sits for a while before serving.

The salt in the dressing can draw out water from the broccoli florets and stems, leading to excess liquid in the bottom of the salad bowl.

Additionally, if I wash the broccoli right before cutting and adding it to the salad without thoroughly drying it, the residual water can contribute to the salad becoming watery. To prevent this, I try to ensure the broccoli is completely dry after washing and before cutting it into florets.

Also, I sometimes wait to dress the salad until just before serving to minimize the time the salt has to draw out moisture from the vegetables. Using a thicker, creamier dressing can also help absorb some of the excess moisture that the broccoli releases.

How do you cut broccoli for salad?

When I cut broccoli for salad, I start by rinsing the broccoli head under cold water to clean it. Then, I trim off the tough bottom of the stem and cut the broccoli into small, bite-sized florets, ensuring they are uniform in size for even distribution in the salad and ease of eating.

I usually slice the florets off the stem, leaving just a little of the stem attached to each floret, because the stems have a nice crunch and are full of nutrients. If the stems are particularly thick and tough, I peel the outer layer off and slice the inner part into thin pieces or small cubes to add to the salad for extra texture.

This method makes the broccoli well-suited for absorbing the dressing and mingling with the other ingredients, enhancing the overall taste and experience of the salad.

Helpful Resources

• All our salad recipes
• This delicious Air Fryer Salmon Recipe
• A good broccoli salad from Whole Foods if you don’t have time to make your own

Wrap-Up

There you have it – our Old Fashioned Broccoli Salad, a timeless recipe that brings together wholesome ingredients to create a dish that’s both delicious and satisfying. Perfect for gatherings or a quick and easy meal, this salad is a testament to the enduring appeal of classic flavors in a modern culinary world.

Enjoy the goodness of broccoli in every bite!