Broccoli Salad

SERVES 12  |  ACTIVE TIME 22 Min  |  TOTAL TIME 30 Minutes

3 pounds fresh broccoli florets, washed
1 cup bacon crumbles
1 cup golden raisins
1 cup toasted pine nuts (or your favorite nut)
¾ cup mayonnaise
¼ cup sour cream
¼ cup granulated sugar
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ medium red onion, diced

Bring a large pot of water to a boil.  Add broccoli and cook for 30 seconds.  Drain water and rinse with ice cold water or place broccoli in an ice bath.  Drain and set aside.

Reserve a small handful of bacon, raisins and pine nuts for garnish.

In a medium bowl combine mayonnaise, sour cream, sugar, lemon juice, salt and pepper.  Whisk to combine. Set aside.

Place broccoli, onion and remaining raisins in a large bowl.  Pour dressing over top.  Toss to coat.  Chill.

When ready to serve add nuts and bacon and toss well.  Garnish with reserved bacon, raisins and pine nuts.  Serve and enjoy!

COOK’S NOTES:  Broccoli is even better if you blanch it first (boil quickly and then chill), but you can make this recipe with fresh broccoli too.

If you prefer you salad crisper:  add onions and raisins to dressing and chill until ready to serve.  When serving assemble salad as instructed above.

Recipe from The Slow Roasted Italian