My Mom's Broccoli Salad

Going from enjoying wonderful meals made by my mom all summer to microwaving frozen dinners to fit the hectic schedule of being a college student has been difficult. I miss coming home to a kitchen filled with comforting smells. So, whenever I get homesick, I make something that reminds me of home.

My mom makes the best broccoli salad. Hands down. Yes, I may be a little biased, but that doesn't matter because this salad is scrumptious and delicious.

The recipe has been in our family for as long as I can remember. She got it from a cookbook made by the alumna chapter for her sorority and has adapted and re-created it to be absolutely perfect.

First, chop one head of broccoli into bite-size pieces. No need to add the stem, just the florets.

Once the broccoli is chopped, add it to a large bowl. Then, dice half of a purple onion and add that, along with 1/2 cup of raisins and 1/4 cup chopped pecans.

Now comes the best part. The bacon. Cook three strips of bacon until they are golden and crispy. Drain the fat from the pan and pat the bacon with a paper towel to remove any excess grease. Crumble the bacon strips and add to the bowl.

Finally, it's time to make the dressing. Combine 1/2 cup mayonnaise, one tablespoon apple cider vinegar and 1/4 cup granulated sugar. Whisk the three ingredients together until the sugar crystals dissolve. You can add more apple cider vinegar if the dressing tastes too sweet.

Once the dressing is mixed together, pour it on top of the broccoli salad and toss until each broccoli floret is coated with the creamy, sweet dressing. Cover the bowl with plastic wrap and place in the refrigerator. The salad keeps for approximately one to two days.

I love how crisp each piece of broccoli is and how the raisins and bacon enhance the sweetness of the dressing. It is full of crunchy ingredients that you can't resist nibbling on throughout the day. A little taste of home is definitely the cure to being homesick.

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