I’m going to take you on journey with me… I had a moment of inspiration from a few sources this week for today’s post. 1. I needed a side dish for my college homecoming tailgate this weekend (go Pios!) and 2. The Savor podcast did an episode on nostalgia.
OK, so it was mostly about comfort food and BBQ, but it inspired me nonetheless. P.S. that podcast is my current obsession and they cannot come out with new episodes faster for me, lol. Also, they have inspired a trip to Asheville, NC for me, but that is a post for another day…
ANYWHOOOOO! So when thinking about an easy side dish that wouldn’t mind being out in the cold (hello Wisconsin in October) I immediately thought about Gram’s broccoli salad-cue nostalgia- and potato salad (stay tuned). OK, so I’m calling this “Gram’s broccoli salad” because my Gram would pretty much bring it for every party as her side dish, and we would have it pretty frequently at her house as well. I’ve had it other places, and it never quite lived up to Gram’s. After she passed away I was really hoping to be able to track down the recipe and asked one of my aunt’s about it, to which she replied, “I’m pretty sure she used to pick it up from Happy Foods.” (local grocery store)
MIND BLOWN. EARTH SHATTERED. MY LIFE IS A LIE.
My whole life I thought my Gram made this wonderful salad, but I should have known better, Gram was not known for her cooking. 🙂 Which brings us to today, short of calling Happy Foods and demanding to know if Gram bought her broccoli salad there and what their recipe is, I came up with my own rendition of the broccoli salad ad I’ll share it with you here today.
1 head of broccoli
½ large red onion
1 cup cheddar cheese
½ cup salted sunflower seeds (you can choose the unsalted variety if you want, but the salted adds some flavor)
⅓-¼ cup of raisins (I’m not a huge fan of raisins, so I just added 2 small boxes) **
½ cup (ish) of crispy delicious bacon
¼ cup (ish) of sour cream
¾ cup (ish) of mayonnaise
1 tablespoon (ish) of white wine vinegar
3 tablespoons of sugar
Salt and pepper to taste
*I say “ish” because this was a great experiment, feel free to add your own flair to this recipe. Go crazy with bacon! Go heavy on the wet ingredients if you want a wetter salad. Add more dry ingredients if you want a lightly dressed salad. It’s all in your hands! This is just a good guide!*
Process to make the salad of lies:
-Crisp up the bacon to a delicious crunchy done-ness and chop it into small pieces.
-Chop the broccoli into bite sized pieces
-Dice the red onion into bite sized pieces as well.
-Add broccoli, red onion, sunflower seeds, raisins, cheese, and bacon to a large bowl.
-In a separate smaller bowl, add your wet team together, mayo, sour cream, white wine vinegar, sugar, salt and pepper. Stir.
-Pour over your dry team and toss to coat. *This is only over half the broccoli, I was losing my photographer for the evening!*
-Cover and refrigerate to let the flavors marry for at least an hour before serving- but you can serve it up right away if necessary.
-Share and enjoy!
You can tell all your friends that this a recipe that your Gram used to make, we can keep it between us friends that it probably just came from the grocery store deli counter!
Let me know down below what are your favorite tailgating dishes? Bonus points for ones that can survive the cold!
- 1 head of broccoli
- ½ large red onion
- 1 cup cheddar cheese
- ½ cup salted sunflower seeds
- ⅓-¼ cup of raisins
- ½ cup of crispy delicious bacon
- ¼ cup of sour cream
- ¾ cup of mayonnaise
- 1 tablespoon of white wine vinegar
- 3 tablespoons of sugar
- Salt and pepper to taste
- Crisp up the bacon to a delicious crunchy doneness and chop it into small pieces.
- Chop the broccoli into bite sized pieces.
- Dice the red onion into bite sized pieces as well.
- Add broccoli, red onion, sunflower seeds, raisins, cheese, and bacon to a large bowl.
- In a separate smaller bowl, add your wet team together, mayo, sour cream, white wine vinegar, sugar, salt and pepper. Stir.
- Pour over your dry team and toss to coat.
- Cover and refrigerate to let the flavors marry for at least an hour before serving- but you can serve it up right away if necessary.