Broccoli Salad


Broccoli Salad by Mikaela Cowles

We’re in the marriage swing of things. You know the time when friends are getting hitched and cutting cakes so often you need a workout plan just to cover the frosting calories?

Okay. Maybe that’s stretching it a bit. But it does seem that white dresses and diamond-clad rings have become the norm. So too have bridal showers, engagement parties, and bachelor weekends. (No. I did not go on the bachelor weekend. But I do have a bachelorette weekend coming up in a month. YEEEEEEE!!!) 

And all this weddingness has been glorious, what with the tender kisses, sweet speeches, and celebratory drinking games. Throw Watershed and Seafair in the mix and good golly – I need a nap just thinking about it. Or a back rub. Or a foot massage.

I mean, if anyone wants to send me a masseuse for the day who does nothing but rub my body and command me to sleep, I won’t complain. Not one bit.

Instead, I made Broccoli Salad this past weekend – again. This was literally the third batch I have made in three weeks. Which, if you haven’t figured it out yet, is A LOT of Broccoli Salad.

I haven’t been eating it all myself. (Thank goodness. With the quantity of bacon involved, I might weigh an extra 20 pounds.) I sent a batch with Garrett for his bachelor’s weekend. I took a batch to Watershed. And, the batch in question went with us to Seafair.

Why was there so much Broccoli Salad? Because when it comes to sun-filled days that might (or might not) include drinking, having a make-ahead hearty meal is essential.

A Special Note to Dan (and all others who have requested this recipe) – This is not a time to watch your girlish figure by skimping on the bacon. That’s just a weak sauce move.

 

Broccoli Salad

You’ll want to refrigerate this for a least an hour before you serve it, but it’s really best on day two. If you have time, make this in advance.

1 cup mayo
1 TBS sugar
1 TBS white wine vinegar
7 cups broccoli florets
1 cup sliced red grapes
1 cup dried cranberries
1 cup sunflower seeds
1 small red onion, finely chopped
8 slices bacon, cooked and chopped

In a small bowl, combine mayo, sugar, and vinegar. Stir to combine.

In a large bowl add remaining ingredients. Gradually add dressing, stirring to combine. Refrigerate for at least an hour before serving.


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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