This month’s theme is going to be Backyard BBQ! I know that we just had the 4th of July, and we probably all ate lots of delicious Backyard BBQ favorites. But there’s still so much summer left, so many picnics, potlucks, and parties to go to, and this tasty broccoli salad is pretty perfect for every kind of summer get-together. Its mix of vibrant colors, textures, and flavors makes it a true crowd-pleaser. I also happen to love it just as much in the fall as I do in the summer. Its heartiness makes it a great cool-weather option when summer veggies like cucumbers and tomatoes are no longer growing in the garden.
I love this recipe for homemade poppy seed dressing. It is lighter and less thick and sugary than most store-bought versions, but in a pinch, you can use store-bought. I actually like mixing equal parts store-bought poppy seed and blush wine vinaigrette dressings for this salad when I don’t have time to make a dressing from scratch. It’s really a good substitute.
- ¾ cup white vinegar
- dash of red wine or tarragon vinegar
- ¾ cup sugar
- ½ cup oil
- 1 Tablespoon poppy seeds
- ½ teaspoon salt
- 4 Tablespoons dijon mustard
- 24 oz fresh broccoli florets (I usually use a bag or two of pre-cut broccoli from the produce section.)
- ½ cup cashews, chopped
- ½ cup shelled roasted, salted sunflower seeds
- 1 cup craisins
- 1 apple, diced
- ½ red onion, diced
- 1 lb bacon, cooked and crumbled
- poppy seed dressing
- To make the dressing, combine all ingredients in a container with a tight-fitting lid. Shake until completely combined. Refrigerate until needed.
- To make the salad, combine all ingredients in a large bowl. Toss and serve.