It is picnic season here in central Pennsylvania. For those of you that don't have a lot of recipes in your arsenal, this is a great stand-by. I know lots of people who have a specialty. We always ask my aunt Connie to make her fruit salad, Nic always makes her cheddar bay biscuits, Angie her sweet potato casserole, and my mother-in-law makes fabulous chocolate chip cookies. Do your family members or friends have something they're famous for?
This broccoli salad is something you could start bringing to picnics. It's healthy-ish, it's easy, and has that sweet-savory combination.
This recipe is from the Teague Family Cookbook, with a few little changes from me.
Cut your broccoli into small florets.
Add crisped bacon, shredded cheddar (I used the evil pre-shredded stuff), golden raisins, and cashews (I didn't have any, sadly).
The dressing is: 1/2 tsp kosher salt, 1 tsp onion powder, 1/2 tsp cracked black pepper, 1/4 cup white sugar, 1 T white vinegar, 1/2 cup plain greek yogurt, 1/2 cup mayo - shake in a jar and pour over the broccoli mixture. Allow the salad to refrigerate for at least 2-4 hours before serving.