Broccoli Salad
Rated 2.7 stars by 21 users
This nostalgic side deserves a place on your table this season - from weeknight dinners, to tailgates and potlucks. Eat your greens and eat your mayo, too!
Author:JC Phelps
Ingredients
- ¼ c. sugar
- ½ c. cherry tomatoes, halved
- 2 tbsp. white vinegar
- 8 oz. sharp cheddar cheese, shredded
-
1 c. Duke’s mayonnaise
½ c. Craisins/dried cranberries
- ½ c. red onion, finely chopped
- 8 slices of bacon, chopped
- 1 head of broccoli, washed and chopped into bite-sized pieces
- ½ tsp. kosher salt
- ½ tsp. black pepper
Directions
Wash the head of broccoli and trim off large leaves. Remove the tough stalk at the end. Cut off the broccoli flowerets (with small pieces of stem, if desired) into bite-sized pieces.
Place chopped broccoli into a large bowl; add cherry tomatoes, sharp cheddar cheese, craisins, red onion, and chopped bacon. Toss gently.
Make the dressing in a separate bowl by whisking together sugar, white vinegar, salt, pepper, and Duke’s mayonnaise. Add dressing to the broccoli mixture and toss gently until fully-coated.
