Broccoli Salad
Print Category Brocoli and Endives Thematic No thematic Source slightly adapted from Mom of Live Love Pasta Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
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
- 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.
- 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.
- 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
No comment