Fresh broccoli flowerets, thinly sliced
carrots, shredded cheddar cheese and crisp bacon crumbles tossed
in a sweet and tangy mayonnaise dressing.
Fresh Broccoli Salad
- 1 bunch fresh broccoli, cut into flowerets
(about 1 1/2 pounds)
- 1 cup thinly sliced carrots
- 1 cup (4-ounces) shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 2 to 3 tablespoons granulated sugar
- 1 1/2 tablespoons red wine vinegar
- Place broccoli into large pot of boiling
water, cook for 1 minute. Immediately pour into a colander and
drain. Plunge broccoli into a large bowl of ice water; drain.
- Combine broccoli, carrots, cheese and
bacon in a large bowl; gently toss.
- Combine mayonnaise, sugar and vinegar;
mix well. Add mayonnaise mixture to broccoli mixture and toss
well. Cover and chill before serving.
Makes 10 to 12 servings
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