Can we talk for a second about how crazy it is that it’s almost Easter?? I have no idea where time is going these days. It’s freaking me out a little! We have a lot coming up in the next few months, so as much as I’m looking forward to some warmer weather I would appreciate it if time would just slow down!
But since that’s not going to happen, I have a few fun dishes for Easter that I’ve been working on to share with you over the next week or so. My mom called the other day to start talking about our Easter menu, so I figured it was time to get my butt in gear here on the blog too.
Now I know that when most people think of broccoli salad they think of summer, but this would be a great side dish for an Easter brunch or dinner. It can be made a little bit in advance and stored in the refrigerator, so it’s not taking up space in your oven or stove.
And let me just put it out there that this salad is absolutely not drowning in mayonnaise. The dressing is so much lighter, with just a hint of balsamic vinegar to make it a little interesting. Toss in some tomatoes, raisins, walnuts and bacon and you have a wonderful side dish that will not disappoint.
And in case you were wondering? Yep, definitely still picked out the bacon pieces : ) So not my thing.
- 6 slices bacon, chopped fine
- ½ cup golden raisins
- 6 cups broccoli florets (cut into 1-inch pieces - from 2 to 3 heads broccoli)
- ½ cup walnuts, roughly chopped
- 1 medium shallot, minced
- 1 cup cherry tomatoes, halved
- ¼ cup plain greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- Set a medium skillet over medium heat. Add the bacon pieces and cook until crisp, about 6 to 8 minutes. Transfer to a paper towel-lined plate and set aside.
- Combine 4 cups of water and 4 cups of ice in a large bowl, set aside.
- In a large saucepan, bring water to a boil. Put the raisins in a small bowl and add in ½ cup of the boiling water. Cover and let sit for about 5 minutes. Drain and set aside.
- Meanwhile, add the broccoli florets to the boiling water. Cook for about 1 minute, until bright green and slightly tender. Drain the broccoli and immediately place in the ice bath to cool. Drain again and dry well (a salad spinner works great here).
- Add the broccoli, bacon, raisins, walnuts, shallot and tomatoes to a large bowl. In a small bowl, whisk together the greek yogurt, mayonnaise, balsamic vinegar, salt and pepper. Add the dressing to the bowl with the broccoli and toss to combine. Season with additional salt and pepper to taste, if desired.
This salad can be made up to 6 hours in advance.
Adapted from Cook’s Country August/September 2012.