When I was trying to come up with a stellar name for this recipe, I was really hesitant to call it “the best broccoli salad” because, in my opinion, it is not the best. Nope. That title belongs to the broccoli salad masterfully created by the local caterer who keeps me in mind and prepares said salad for cattlemen’s meetings whenever she knows I will be in attendance. She’s nice like that, and she knows how much I love her broccoli salad.
I love her salad so much that I have obviously tried to recreate it at home. And while my broccoli salad is not quite the same and is not the best, it is still a crowd pleaser. It is fast becoming my go-to dish whenever I am asked to bring a salad to any get together, especially if my dear friend Cary and her girls are in attendance. They often request this crowd pleasin’ broccoli salad and they almost always take the leftovers… that is if there are any leftovers.
A side dish that does not disappoint!
- 12 cups fresh broccoli florets
- 4 cups grapes, halved if they are large grapes
- 1 1/4 cup mayo
- 1/4 cup miracle whip
- 2 tablespoons white vinegar
- 4 teaspoons sugar
- 1/2 cup sunflower seeds
- 1/2 pound bacon, cooked and crumbled
- Toss the broccoli florets and the grapes (I use red or purple grapes for color) into a large serving bowl.
- Whisk together in a small prep bowl or measuring cup the mayo, miracle whip, vinegar, and sugar. Pour the dressing mixture over the broccoli and grapes and gently stir until the fruit and veg are well coated.
- Sprinkle in the sunflower seeds and bacon. Give it a gentle stir to incorporate the seeds and bacon. Refrigerate the salad for one hour before serving.
- This salad plays well with others, so serve next to any number of main dishes. Enjoy!
- By cook time, I actually mean refrigeration time.