Broccoli Salad is a classic recipe, updated using fresh red grapes instead of raisins. You can use raisins if you'd like. Or try craisins or dried cherries. Or use a combination of grapes, raisins, craisins, and dried cherries!
Ingredients:
- 2 (24-ounce) bags frozen broccoli florets
- 16 ounces thick-cut bacon
- 1 red or yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups red grapes or 1 cup golden raisins
- 1/2 cup sliced almonds
- 1-1/2 cups mayonnaise
- 1/2 cup plain yogurt
- 1/3 cup sugar
- 3 tablespoons apple cider vinegar
- 1/8 teaspoon white pepper
Preparation:
Bring a large pot of water to a boil. Add frozen florets; bring back to a boil and immediately remove broccoli; place in ice water to shock, then drain on paper towels.
Cook bacon until very crisp; drain on paper towels and crumble. Drain off bacon fat from pan but do not wipe out. Add red onion and garlic; cook for 3-4 minutes until vegetables just start to soften.
In large bowl, combine broccoli, crumbled bacon, onion, and garlic. Add grapes and sliced almonds; toss gently.
In small bowl, combine remaining ingredients and mix well with wire whisk. Add to the broccoli salad and stir gently to coat. Cover and chill for 6-12 hours before serving. Serves 8-10
