BROCCOLI SALAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 heads of broccoli, florets only, cut into small bite sized pieces
½ of large red onion, diced.
½ lb. bacon, sliced crosswise into ¼ inch strips and fried
1 cup cheddar cheese, shredded
½ cup dried cranberries
½ sliced almonds (optional)
Dressing:
1 cup full fat mayonnaise
⅓ cup white sugar
2-4 Tbsp. Apple Cider vinegar (to taste)
½ lemon, squeezed (optional)
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Directions: |
Directions:Prep:
1. Cook bacon and crumble, or cut first and then fry. Drain and set aside.
2. Chop red onion. Put into a small bowl and mix with 1 tbsp. Olive oil. Microwave 1 minute.
3. Wash and chop broccoli. Separate florets into small bite-sized pieces. You may chop stems into ¼ inch pieces and add if desired. If using stems, peel if tough.
Place broccoli, onion, cheddar cheese, cranberries and almonds in a bowl and stir to combine. Mix dressing ingredients separately (mayo, sugar, apple cider vinegar). Taste. Add lemon juice or more vinegar to taste.
Add dressing to salad. Keep bacon separate and add just before serving to maintain crispness.
Holds up well for two days if it lasts that long. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20-30 minutes |
Personal
Notes: |
Personal
Notes: We were introduced to this salad at a Wednesday night picnic at the Yacht Club last summer. Since then I've made it over a dozen times. Sometimes the salad is the whole dinner. When Debi and Kathy stayed at our house on Mike and Pat's anniversary weekend, I made the salad late afternoon in anticipation of having it ready for dinner. I gave them each a small bowl to taste. It was a hit. The three of us stood in the kitchen and ate so much of this flavorful salad, so that I had to make more for dinner. Both of them went home with the recipe.
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