Introduction
When Lina Vexley first moved to the countryside, she discovered the joy of growing her own vegetables. One summer afternoon, while harvesting fresh broccoli from her garden, she decided to create a salad that captured the essence of freshness and crunch. She mixed the crisp florets with grapes, nuts, and a creamy dressing — a delightful combination that surprised her family with its balance of flavors. That day, Lina’s Broccoli Salad became a family staple. It wasn’t just about eating healthy; it was about celebrating the beauty of simple, wholesome ingredients coming together in harmony.
Fresh Broccoli Salad
Equipment
- Large Mixing Bowl
- Cutting board
Ingredients
Salad Base
- 4 cups fresh broccoli florets chopped bite-sized
- 1 cup red grapes halved
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped walnuts or almonds toasted optional
- 1/4 cup crispy bacon bits
Dressing
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp honey or sugar to taste
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper to make the dressing.
- In a large mixing bowl, combine chopped broccoli, grapes, cheese, nuts, and bacon bits.
- Pour the dressing over the salad ingredients and toss well until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving for the best flavor.
- Serve chilled and garnish with extra nuts or grapes if desired.
Notes
Nutrition
How to Make Broccoli Salad
Start by preparing the ingredients. Wash and chop the broccoli into bite-sized florets, ensuring they remain crisp and fresh. Halve the grapes and set them aside with the cheese, bacon bits, and nuts. In a small bowl, make the dressing by whisking together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. This dressing provides the perfect balance of tanginess and sweetness.
In a large mixing bowl, combine the broccoli, grapes, shredded cheddar cheese, chopped nuts, and bacon bits. Pour the dressing over the mixture and toss until everything is evenly coated. The dressing should cling lightly to each ingredient without making the salad soggy. For a lighter version, replace half the mayonnaise with Greek yogurt.
Refrigerate the salad for about 30 minutes before serving to allow the flavors to meld beautifully. When ready to serve, give it a quick toss and garnish with extra nuts or a sprinkle of shredded cheese. This salad pairs perfectly with grilled meats, sandwiches, or as a refreshing side dish at any summer gathering. Its combination of crunch, creaminess, and subtle sweetness makes it irresistibly good — simple, quick, and full of flavor.
Conclusion
Broccoli Salad, created by Lina Vexley, is a vibrant celebration of freshness and texture. The blend of crisp broccoli, juicy grapes, and creamy dressing turns a simple side dish into a memorable meal. It’s a dish that proves healthy eating doesn’t have to be bland — it can be colorful, flavorful, and satisfying. Whether enjoyed at a picnic, potluck, or weekday lunch, this salad brings garden goodness to every bite. With each serving, you’ll taste the joy and simplicity that inspired Lina’s countryside kitchen.