Nan's Broccoli Salad

Maggie Conlon Martin

Ingredients

  • SALAD:
  • 1 head broccoli (about 3 cups)
  • 1/2 sm. red onion, chopped
  • 1-2 apples, chopped (peeled if desired)
  • 1 c. purple grapes, cut in half
  • 2/3 c. dried cranberries
  • 1 c. pecan halves, toasted
  • 8 slices bacon, crisp cooked, chopped
  • POPPY SEED DRESSING:
  • 1 c. mayonnaise
  • 1 T. apple cider vinegar
  • 1/4 c. sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 T. lemon juice, fresh squeezed
  • 1 T. orange juice, fresh squeezed
  • 1/2 T. poppy seeds
  • Pinch black pepper

Directions

  • Bring a large pot of water to boil while prepping the broccoli. Peel the large broccoli stems and slice. Cut the head into florets.
  • When water is boiling, add broccoli and cook for just 1 minute. Immediately drain and put into bowl of ice water. Add the chopped red onion (helps to take the harsh bite out, which red onions often have). Let sit for 5 minutes, drain well, and pat dry with paper towel.
  • Add all salad ingredients to large bowl and gently toss with a rubber spatula.
  • Whisk together all salad dressing ingredients.
  • Pour dressing over salad and mix well with rubber spatula. Store, covered, in refrigerator. Best if chilled at least an hour before serving. Enjoy!