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Broccoli Salad w/ Feta & Golden Raisins

January 16, 2014

This salad may really be more well suited for your summer bbq, but to heck with it – its winter and we could all use something bright and crunchy.

The thing I love about broccoli salad in general is the slightly sweet kick the sauce has. But more often that not they can end up way too mayo-y. I think this recipe has just the perfect amount of sweet, tangy sauce without being overly sauced up – but the key here is adding the sauce till it suits your taste. If you like it all sauced up, make a little more!

One of the most important parts to any broccoli salad though is having the right blend of add in’s – in my opinion that means something sweet, something salty, something crunchy  and something tart. So you could always sub raisins for cranberries or pomegranate seeds, cashews for bacon, sunflower seeds or almonds – get creative!

broccoli_salad

BROCCOLI SALAD W/ FETA & GOLDEN RAISINS

Time: 15 minutes
Servings: 8-10 as side

6 cups chopped broccoli (about 2 medium heads)
1/2 cup crumbled feta
1/2 cup golden raisins
1/4 cup chopped red onion
1/2 cup roughly chopped cashews
1/3 cup mayo
1/3 cup sour cream
1 Tbs sugar
1/4 cup red wine vinegar

In a large bowl combine broccoli, feta, raisins, onion and cashews. In a small bowl combine mayo, sour cream, sugar & vinegar. Pour half of mayo mixture over broccoli and stir to coat. Taste, and add additional mayo mixture to suit your personal taste. Let sit for at least 30 minutes before eating. Will last up to 3 days in the fridge.

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3 Comments leave one →
  1. January 16, 2014 6:00 pm

    Just curious – what type of mayo do/did you use? I usually hate mayo-based things, but I loved this dish, so I’m wondering if part of it had to do with the type of mayo you used? It was so good!

    • January 16, 2014 10:15 pm

      I used Duke’s mayo. After the whole mayogate back and forth I became a big fan of Duke’s. Never had it growing up!

  2. January 21, 2014 1:15 pm

    Duke’s?! I feel so dirty now. :) Thanks for sharing this recipe. I’ll let you know how awesome it is with Hellmann’s. :)

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