Broccoli Grape SALAD + Creamy Easy DRESSING

– Hey everyone! It’s Natasha of, and I am so excited to share with you our favorite go-to autumn salad. It is a broccoli grape salad, and wait until you see the dressing. It’s literally four ingredients and it is lip-smacking good. To get started we’re gonna make some bacon and toasted pine nuts. (upbeat electronic music) Place a medium saute pan over medium heat and add six ounces of chopped bacon. Saute until browned all over, then remove it to a plate
with a slotted spoon. Toast a quarter cup of
pine nuts in a small pan over medium heat, tossing often until they’re lightly golden and fragrant. And it really takes just a
few minutes to toast nuts, so keep an eye on them so they don’t burn, and transfer them to a separate dish to cool to room temperature
when they’re done. You’ll need one pound of broccoli crowns. Finely chop them up into
small, bite-sized pieces and transfer them to your salad bowl. Next, thinly slice half
of an English cucumber, or you can use a couple of
smaller garden cucumbers. Transfer those to the
bowl with your broccoli. You’ll need 1 1/2 cups of seedless grapes. You can use red or green grapes for this, and it’s easiest to cut them in half using a serrated knife. Transfer the grapes to the salad bowl, then chop 1/4 cup of red onion. And I like to finely chop the onion so it adds great flavor and
disappears into the salad. Add your finely diced onions,
your toasted pine nuts, and your browned bacon to the bowl. That’s it for the salad, and
now we’re onto the dressing. All you need is 1/2 cup of mayo, one tablespoon of fresh lemon juice 1/4 teaspoon of salt, or salt to taste, and 1/4 teaspoon of black pepper. All right, just stir that until it’s completely creamy and smooth. And look at that, it is
such a good dressing. You guys are gonna love this. And if you are anti-mayo, I get it, whatever. Even though this is really,
really good the way it is and this is how we love it, you could substitute with sour cream or Greek yogurt, or whatever. (chuckles) But try it this way first because it’s really good. And make sure, make sure
you use the fresh lemon because it brightens up the dressing and makes it super yummy. Okay. Now that the dressing is made and our salad is prepped and ready to go, all that’s left to do is
to pour the dressing over, toss everything to
combine, and serve this. So that’s exactly what we’re gonna do. And you can add the dressing to taste. And I personally like to use
every last bit of dressing but maybe that’s just me. Okay, and then just toss until everything is evenly coated in that
luscious, creamy dressing. And that dressing gives
every bite amazing flavor. That looks really good. And time to serve it up. Okay, generous portion for
me because this is lunch. This is definitely a
hearty and filling lunch. Or side salad, whatever. (giggles) Okay, here we go. Little bit of everything, because everything in here is good. Mm, mm! Mm. I love that combination of sweet, little bit of salty with the bacon, oh and tangy from the dressing. The lemon just pulls everything together and makes each ingredient really pop. And I love the toasted pine nuts in there. It is such treat. But you could also use seeds, just make sure to toast them because it really amps up their flavor. And the sweet, juicy grapes. Oh this is just a winning,
winning combination. And this is a really great potluck salad. Just make sure you don’t
mix the dressing in until you’re ready to serve it. But you can make the
dressing, make the salad, put it together, and you’ve got a party. You’re welcome. Hey, by the way, if
you’re looking to improve your cooking skills, I made a free course, and I’ll link to it in the description so you guys can get your hands on it. Make sure you sign up, and we’ll see you in our next video.


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