The recipe for Broccoli Salad comes from my sweet seester-in-law. Well, it's actually adapted because I can't find the original recipe she gave me 15 years ago, but let me tell you this is a must make.

I decided to make Broccoli Salad last weekend because the minute the weather becomes warm and sunny I crave salads, barbecues, and dinner on the patio so we did all 3 before the rain came.

The boys had a friend over for a sleepover, and they all gave the broccoli salad double thumbs up other then LJ, he said I lost half a thumb because I added cheese.. He's now decided he likes cheese but only when it's grated, we'll see how long that lasts.

As most of you know I don't cater to picky eating so I left him to pick out his little orange cubes of cheese, and share them with his brother.

Just for the record he did tell me I would have gotten two thumbs up if I didn't add cheese.

This is one of those salads that can be made ahead of time or the night before and becomes even better with age as the vinaigrette soaks into the broccoli softening it just slightly.

The perfect Broccoli Salad for all of those summer barbecues, gatherings and picnics.

In a large bowl combine 2 broccoli crowns (medium sized), chopped into bite sized pieces, 1/4 of a red onion diced, and 1 whole bell pepper.

Cheddar cheese is optional but goes well with this salad. Add 1 cup cubed cheese.

In a shaker jar combine 3 tablespoons Rice Vinegar, 3 tablespoons Extra Virgin Olive Oil, 2 tablespoons Toasted Sesame Seed Oil, 1/2 teaspoon Granulated Garlic, 1 1/2 teaspoons Honey and 1 teaspoon Soy Sauce.

Shake, shake, shake it up! 

Drizzle vinaigrette evenly over the top and toss until well combined.

Salad is best refrigerated for a few hours before serving or overnight but can be eaten immediately.

Sprinkle salad with sunflower seeds.

This salad serves about 4-6 side servings but can easily be doubled, tripled, or quadruple dependent on your needs! 

I wish I would have at least doubled it for leftovers.  

A few other favorite ways to use broccoli are:

• Easy Oven Roasted Broccoli
• Creamy Macaroni and Cheese with Broccoli
• Cheesy Ham and Broccoli Pot Pie
• Broccoli Ham and Cheese Pockets 

Broccoli, Salad, Recipe, Dressing, Vinaigrette, Cheddar Cheese, Sunflower Seeds, Sides, Vegetables, Thanksgiving, Christmas, Easter, Dinner, Side, Picnic

Salad, Side, Recipe, Thanksgiving, Christmas,

American

Yield: 6 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Broccoli Salad

Crunchy Broccoli Salad in a light sesame vinaigrette filled with bell pepper, red onion, cheddar cheese and sunflower seeds.

5 out of 5 based on 2 ratings

prep time: 15 minscook time: total time: 15 mins

ingredients:

• 2 Crowns Broccoli Medium Sized, Stems Peeled and Florets Cut Into Bite Sized Pieces
• 1/4 whole Red Onion, Diced
• 1 whole Bell Pepper, Seeds Removed and Diced
• 1 cup Cheddar Cheese, Cubed
• 3 tablespoons Rice Vinegar
• 3 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Toasted Sesame Seed Oil
• 1/2 teaspoon Granulated Garlic
• 1 1/2 teaspoons Honey
• 1 teaspoon Soy Sauce
• 1/2 cup Shelled Sunflower Seeds

instructions

1. In a large bowl mix together broccoli, red onion, bell pepper, and cheddar cheese.
2. In a jar with a lid add rice vinegar, olive oil, toasted sesame seed oil, granulated garlic, honey, and soy sauce. Shake until well combined.
3. Pour dressing over salad and toss to coat. Sprinkle with sunflower seeds.

calories
248

fat (grams)
20

carbs (grams)
10

protein (grams)
7

sugar (grams)
5

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