Broccoli Salad

Print Category Brocoli and Endives Thematic No thematic Source slightly adapted from Mom of Live Love Pasta Evaluation

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Broccoli Salad Click to enlarge

Ingredients

  • 2 heads broccoli (i used 3 smaller heads)
  • 4 slices bacon, cooked and crumbled
  • 2 cups Colby jack cheese, cubed
  • 2 cups red seedless grapes, halved
  • 1 small red onion, finely chopped
  • ¼ cup sunflower seeds

Dressing

  • For the Dressing:
  • 1 cup mayonnaise
  • ¼ cup granulated sugar
  • 3 tablespoons white vinegar

Preparation

  1. First, trim the stalks from the broccoli and cut broccoli florets into bite-size pieces. Use a colander to rinse and drain the broccoli pieces. In a large bowl, combine broccoli, bacon, cheese, grapes and red onion. Set aside.
  2. In a small bowl, whisk together mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and toss until evenly coated. Sprinkle with sunflower seeds last.
  3. The broccoli salad can be served immediately, or the next day. Cover and store in the refrigerator until ready to serve. If serving next day, wait to top with sunflower seeds.

Cook commentary

Yield: 8 to 10 servings

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