Mom's Brunch Broccoli Salad

Isn’t it funny how when you need a recipe you can’t seem to find it? That’s part of the reason I started this project because I wanted to catalog some of those go-to recipes within my family and the ones I’m always asking friends for. This broccoli salad certainly falls into that category.

It’s perfect for a brunch or a picnic (just be sure you have it on ice since it has mayo in it). My mom always soaks her golden raisins in hot water to get them as plump as possible (pro tip!), and I like to look for a good quality organic mayonnaise (I’ve heard you can easily make your own, but I’ve never dabbled in that myself). Cut a corner and buy the giant bag of pre-washed and chopped broccoli, and you’ll have this recipe ready in an instant.

MOM’S BRUNCH BROCCOLI SALAD

INGREDIENTS:

FOR THE DRESSING:
2 cups mayo
1/4 cup sugar
2 tablespoons red wine vinegar

FOR THE SALAD:
9 cups (ish) broccoli, cut into small florets
About 2 cups dry-roasted peanuts
1 pound bacon, prepared and crumbled
1 bunch green onions, chopped fine
1/4 small red onion, diced fine (you can omit this if that’s too much onion for you)
1 cup golden raisins

INSTRUCTIONS:
First, prepare the dressing by mixing mayo, sugar, and vinegar together. Next, in an extra large bowl (bonus if it has a lid!), assemble the salad. Drizzle the dressing atop the salad and toss until well combined. Refrigerate the salad for a couple of hours to let all the flavors meld together.