I’m sure you’ve heard it all before – how a Midwestern salad is nothing without mayonnaise. Well, I didn’t believe this until I realized my favorite salad dressings incorporate mayo, so there you go. Midwestern through and through, folks. Oh, and I also say “folks”.

It’s a running joke in my family, since we have family members and friends that hail from Missouri, Illinois, Iowa and Minnesota. With those states represented, kale didn’t stand a chance (most days, some days – that’s what I need). But I will say, broccoli stood a fighting chance. Broccoli wins in my book.

The ultimate potluck Midwestern salad, next to chicken salad and crunchy ramen salad (IYKYK), for me is the Broccoli Salad. Cue angel music.

Bring together veggies with bacon, fruit and mayo, it’s basically a meal in a bowl and the must-have at a barbecue or a chilly day where you want to feast!

Ingredients:

For the dressing:
1/4 cup sugar
2 tablespoons red wine vinegar
1 cup mayonnaise

For the salad:
Sharp cheddar cheese, cut into small bites
1/2 cup halved grape tomatoes
1/2 cup sliced almonds (optional but a great crunch)
1/2 cup raisins (optional)
5 slices cooked crumbled bacon
1 head (or 3 smaller heads) broccoli, cleaned and flowerets cut off

Instructions:

Mix the sugar, red wine vinegar and mayo in a bowl. Let that sit while you prep the cheese, cherry tomatoes, almonds, raisins, bacon and broccoli. Mix to combine. Best served cold.