I first discovered Broccoli Salad at a Mexican Train night at Alona’s.
The original recipe is credited to Peggy Ray, but it is so versatile that you can easily create your own. This one though, will get you started. Then just substitute or add your own favorites!
(I’ll tell you what my changes were at the end!)
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Peggy Ray’s Broccoli Salad
- Chopped Broccoli or Cauliflower (or a mix of both)
- ½ c. – 1 c. Chopped Celery
- ½ c. – 1 c. Golden Raisins
- ¼ c. – ½ c. Chopped Red Onions
- ½ c. – 1 c. Sunflower Seeds
- ½ c. – 1 c. Pecans or Walnuts
- ¼ c. Sugar
- ¼ c. Vinegar
- ¼ c. Mayonnaise (not salad dressing)
In a small bowl, mix the dressing ingredients together. Set aside.
Mix fruits, nuts and vegetables together in a serving bowl. Toss with salad dressing. Chill before serving.
Instead of Golden Raisins, I like adding Craisins, dried Blueberries, or both. Occasionally, I add a bit of grated carrot. As for the nuts, we like either the sunflower seeds or chopped black walnuts, but not both.
Now it’s time to see what you can create with this easy Broccoli Salad recipe! (Be sure to share!)
Did you enjoy this recipe? Check out other delicious southern family recipes in my The Farm Wife Cookbook! (you can also get 9 free ones to try it out, first!)