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Southern Recipes
Southern Broccoli Salad Reinvented: A Bold, Flavor-Packed Vegetarian Twist
This fresh, tangy take on Southern broccoli salad skips the bacon but not the flavor — perfect for weeknight dinners, potlucks or barbecues
Broccoli salad has long been a favorite in Southern kitchens, especially during spring and summer gatherings. Traditionally made with raw broccoli, bacon, cheddar cheese, red onions, and a creamy-sweet dressing, it’s known for its mix of crunchy texture, tangy flavor, and a touch of sweetness. It’s a staple at potlucks, family reunions, and church suppers.
This vegetarian version maintains the familiar balance of creamy, crisp, and sweet, while using smoked pecans in place of bacon to keep the dish meat-free without sacrificing depth. A small amount of fresh fruit, like diced peaches, adds brightness and a seasonal twist, while craisins enhance the natural sweetness.
The use of sweet tea in the pecan glaze is a nod to one of the South’s most iconic beverages, adding complexity and a subtle flavor infusion without overwhelming the dish.
Though broccoli didn’t gain widespread popularity in the U.S. until the early 20th century, its pairing with creamy dressings and…
