Broccoli Salad
This broccoli salad is often served at potlucks.
- Prep
- 18 min
- Cook
- 1 hr 13 min
- Total
- 1 hr 31 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Whisk mayonnaise, sugar, and vinegar together.s
Procedure
Mix remaining ingredients and combine completely in a large bowl.
Procedure
Cover.
Procedure
Cool in the refrigerator overnight before serving.
Notes, tips, and variations
Keep refrigerated.
Notes, tips, and variations
May be served with additional pecans or sunflower seeds sprinkled over the top.
Notes, tips, and variations
2 bunches of broccoli should supply enough florets. If not, then add stems and stalk (peeled and chopped finely).
Photo: Jonathunder · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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