I am always on the hunt for BBQ and cookout side dishes on the healthier side. Believe me, I love a good macaroni and cheese as much as anyone, but it’s nice having a healthy, veggie loaded option at the cookout.
I first tried this broccoli salad at Chicken Salad Chick and went wild for it! I cannot stand mayo, so finding a broccoli salad that’s not just dripping in creamy sauce was like finding a unicorn, haha. But seriously, it’s my new favorite side dish at CSC and I set out to recreate it.
The recipe couldn’t be easier and you could totally customize by adding any ingredients you like. I’ve always been a huge sweet and salty fan so I love the combo of the bacon and cheese with the sweet and chewy dried fruit. The dressing is perfectly tangy and I love it so.
Picnic Broccoli Salad
2 heads broccoli, cleaned and cut into florets (or about 6 cups florets)
4 green onions, sliced thin
6 slices of bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
1 cup dried cherries or cranberries
1/3 cup sunflower seeds
1/4 cup olive oil
1/4 cup rice vinegar
1-2 tbsp sugar (just depends how sweet you like it)
- In a large bowl, combine broccoli, green onions, bacon, cheese, dried fruit, and sunflower seeds.
- In a smaller bowl, whisk together olive oil, rice vinegar and sugar. Pour over salad and gently toss until all ingredients are covered in dressing.
- Serve immediately. If you are making ahead, wait until serving to add cheese and sunflower seeds so they don’t get soggy.
- Season with salt and pepper to taste and enjoy!
spring-loaded cookie scoop. Then I spray my hands with cooking spray and roll balls until smooth. Store in an airtight container in the freezer (I actually freeze them on a cookie sheet first so they won’t stick together in the container).
