By Dr. Leah Alexander | Published on October 2, 2023 | Last Updated on October 2, 2023
Brenda Gantt is a well-known Southern cook and author, best known for her delicious and easy recipes that have been passed down through generations in her family.
Her love for cooking started at a young age, learning from her mother and grandmother how to create traditional Southern dishes with fresh ingredients and love.
Today, she shares her passion for cooking through her cookbook “Just Like Mama Used to Make” and her popular cooking show, where she shares her favorite recipes with the world.
One of her all-time crowd-pleasing dishes is her famous Broccoli Salad, which combines fresh broccoli with a creamy and tangy dressing for a delicious side dish or light meal. Let’s dive into the article and learn how to make Brenda Gantt’s famous Broccoli Salad.
What is Brenda Gantt Broccoli Salad?
Brenda Gantt Broccoli Salad is a delicious and easy-to-make salad that combines fresh broccoli with a tangy and creamy dressing.
It is a classic Southern dish, passed down through generations in Brenda Gantt’s family and loved by many for its simple yet flavorful ingredients. This salad makes for the perfect side dish or light meal and is a surefire crowd-pleaser at any gathering or potluck.
The combination of fresh broccoli, crispy bacon, tangy vinegar, and creamy dressing creates a perfect balance of flavors and textures in this salad. It’s no wonder why it has become such a popular dish among Brenda Gantt’s fans and followers.
Why You’ll Love This Brenda Gantt Broccoli Salad?
There are many reasons to love Brenda Gantt’s Broccoli Salad. For starters, it is incredibly easy to make with simple ingredients that can be found in most kitchens. This makes it a great option for a last-minute dish or when you’re short on time but still want to impress your guests.
Moreover, this salad is packed with flavor and nutrients. The fresh broccoli adds a delicious crunch and is loaded with vitamins and minerals. The creamy dressing, made with sour cream and mayonnaise, adds richness and tanginess to the salad while the crispy bacon adds a savory element. It’s a perfect balance of flavors that will have you coming back for seconds.
Lastly, this salad is versatile and can be easily customized to suit your personal preferences. You can add in your favorite ingredients such as sunflower seeds, and dried cranberries, or even swap out the bacon for a vegetarian option. It’s a versatile dish that can be enjoyed by everyone.
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Ingredients
- Sunflower Seeds: This adds a delicious crunch to the salad and pairs well with the other ingredients.
- Fresh Broccoli Florets: Make sure to use fresh broccoli for this, as it will give the best texture and flavor.
- White Vinegar: This adds a tangy flavor to balance out the sweetness of the sugar.
- Crispy Bacon: Cooked and crumbled bacon adds a savory and smoky flavor to the salad.
- Red Onion: Finely chopped red onion adds a sharp and slightly sweet flavor to the salad.
- Sour Cream: This adds a creamy element to the dressing and balances out the tanginess from the vinegar.
- Black Pepper: A dash of black pepper adds a bit of heat and spice to the salad.
- Salt: Just a pinch of salt helps to enhance the flavors in the salad.
- Sugar: This adds sweetness to balance out the tanginess from the vinegar and sour cream.
- Shredded Cheddar Cheese: The creamy and slightly salty cheese pairs well with the other ingredients in this salad.
- Mayonnaise: This is used as a base for the dressing, adding richness and creaminess.
Step by Step Directions
Step 1
In a large mixing bowl, combine the sunflower seeds, broccoli florets, white vinegar, crispy bacon, red onion, and sour cream.
Step 2
Add in the black pepper, salt, sugar, cheddar cheese and mayonnaise. Mix everything together until well combined.
Step 3
Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld together.
Step 4
Before serving, give the salad a quick stir and adjust seasonings if needed.
Tips
- To save time and add extra flavor, use pre-cooked and crumbled bacon.
- For a healthier option, you can use turkey bacon instead of traditional pork bacon.
- Make sure to chop the broccoli into small bite-sized pieces for easy eating.
- For a vegetarian version, omit the bacon and add in some roasted sunflower seeds for an added crunch.
- This salad is best served chilled, so make sure to refrigerate it for at least an hour before serving.
Nutrition Information
How to store Brenda Gantt Broccoli Salad?
Brenda Gantt Broccoli Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Before serving, give it a quick stir and adjust seasonings if needed.
If you plan on making this salad ahead of time, it is recommended to keep the dressing separate until ready to serve. This will prevent the broccoli from becoming soggy and maintain its crisp texture. Simply mix in the dressing before serving for maximum flavor.
What other substitute can I use in Brenda Gantt Broccoli Salad?
If you don’t have all the ingredients for Brenda Gantt’s Broccoli Salad on hand, don’t worry. There are plenty of substitutes you can use to make a delicious variation of this salad.
- Instead of sunflower seeds, you can use pumpkin seeds or chopped almonds.
- For the dressing, you can substitute sour cream with Greek yogurt for a healthier option.
- To add more protein to the salad, you can mix in some cooked chicken or hard-boiled eggs.
- Swap out the white vinegar for apple cider vinegar for a slightly sweeter and tangier flavor.
Brenda Gantt Broccoli Salad Recipe
Equipment
- large mixing bowl
Ingredients
- 1/2 cup of sunflower Seeds
- 8 cups of Fresh Broccoli Florets
- 6 tbsp. of White Vinegar
- 12 slices of cooked and crumbled Crispy Bacon
- 1 cup of Finely Chopped Red Onion
- 1/2 cup of Sour Cream
- 1/2 tbsp. of Black Pepper
- 3 tsp of Salt
- 2/3 cup of Sugar
- 1 cup of shredded Cheddar Cheese
- 1 cup of Mayonnaise
Instructions
- Start by mixing together the sunflower seeds, fresh broccoli florets, white vinegar, crispy bacon, finely chopped red onion, and sour cream in a large bowl.
- Enhance the flavors with a dash of black pepper and a pinch of salt. For some sweetness to balance out the tanginess from the vinegar and sour cream, add in sugar while also adding a creamy and slightly salty element with shredded cheddar cheese. Finally, add in mayonnaise for richness and creaminess.
- Once all the ingredients are combined, cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld together.
- When ready to serve, give the salad a quick stir and make any necessary adjustments to the seasonings.
Notes
- To save time and add extra flavor, use pre-cooked and crumbled bacon.
- For a healthier option, you can use turkey bacon instead of traditional pork bacon.
- Make sure to chop the broccoli into small bite-sized pieces for easy eating.
- For a vegetarian version, omit the bacon and add in some roasted sunflower seeds for an added crunch.
- This salad is best served chilled, so make sure to refrigerate it for at least an hour before serving.
FAQs
Can I use frozen broccoli for this recipe?
Fresh broccoli is recommended for the best texture and flavor, but you can use frozen broccoli if needed. Just make sure to thaw it completely and pat dry before adding it to the salad.
Is this safe for people with food allergies?
This salad does contain dairy and nuts (sunflower seeds). If you or your guests have any food allergies, make sure to omit or substitute any ingredients that may cause a reaction.
Is this vegan?
No, this salad is not vegan as it contains dairy and bacon. However, you can easily make a vegan version by omitting the bacon and using a plant-based sour cream and mayonnaise alternative.
Conclusion
Thank you for trying out Brenda Gantt’s Broccoli Salad. We hope you enjoy the delicious combination of flavors and textures in this dish. Don’t forget to share your creations with us.
Please share this article with your friends and family so they can enjoy this tasty and nutritious salad too.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
