Broccoli Salad

 I don't know about you, but I loved broccoli salad growing up. It was a treat I'd see at ladies gatherings when we kids would accompany the mothers and run off to play. It was one of my favorites at Souplantation. So of course I wanted to make it for my family, and change a few things.

This salad has become a family favorite and is even toddler approved, though he avoids the nuts (I recommend adding some small cuts of florets for the little ones to enjoy).

As usual, I still need to snap a pic (I am considering outsourcing that to my family - I am too busy cooking and eating the dishes!) but I did get it typed up (:

Here is my recipe - I hope you enjoy!

Broccoli Salad

You will need:

1 cutting board   -   large knife   -   large mixing bowl  -   small bowl   -   whisk

 Large spoon   -   rubber spatula

Ingredients:

• 10 cups broccoli florets (about 48 oz)

• ½ cup craisins

• ½ cup bacon bits

• ¼ - ½ cup red onion, diced

• 1 cup mayonnaise

• 2 tablespoons apple cider vinegar

• 2 ½ - 3 tablespoons granulated sugar

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• ½ cup praline pecans, roughly chopped, optional

Directions:

1. Place the broccoli, cranberries, bacon, and onion in a large bowl.

2. In a medium bowl, whisk together the mayo, vinegar, sugar, salt, and pepper.

3. Pour mayo mixture over broccoli and use a mixing spoon to toss/fully coating the broccoli.

4. Serve immediately or store in the fridge until ready to serve.

5. Add pecans just before serving (the praline will begin to dissolve)