A simple vegetable dish that can be adapted to any taste. A healthy side dish or a light dinner. The purple notes are my additions and substitutions. This only takes minutes to make and holds up in the refrigerator well. It would make a great potluck or BBQ addition.
Broccoli Salad
Ingredients:
For the Salad
2 heads broccoli, florets trimmed off and cut into bite-size pieces (About 28 oz)
8 ounces bacon, cooked and coarsely chopped
8 ounces cheddar cheese, cubed into ¼-inch pieces (Shreds work great too)
1 small onion, finely chopped
For the Dressing
1 cup mayonnaise (You can sub out some Greek yogurt or sour cream to lighten it up)
1/2 cup Sweetener or 1/4 cup Pyure (Start small and add to taste)
3 tablespoons white vinegar
Salt, pepper, garlic other seasonings to taste. Lemon juice freshens it up a little.
A little mustard can change up the flavor too
Directions:
In a large bowl, combine the broccoli, bacon, cheese and onion.
In a medium bowl, whisk together the mayonnaise, sweetener and vinegar.
Pour the dressing over the broccoli mixture and stir together until everything is evenly coated.
The broccoli salad can be served immediately, but tastes even better if you cover and refrigerate it for 1 to 2 hours before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Adding ham or chicken could make this into a full meal
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