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This is another southern staple! Broccoli salad is one that you’ll find on the tables of church potlucks, picnics, and sunday suppers. You can mix the dressing together the night before, as well as have everything chopped ready to go in the morning. I like to have this salad sit for half an hour, so all the flavors can fall in love and have time to marry.
Broccoli Salad:
Ingredients
- 10 cups fresh broccoli florets
- 1/2 red onion, finely diced
- 1 pound crisp bacon, crumbled
- 8 ounces dried cranberries
- 8 ounces shredded cheddar (grate your own, please!)
Dressing
- 1/4 cup apple cider vinegar
- 1/2 cup sugar
- 1 cup Duke's
- 2 teaspoons Montreal Steak Seasoning
Instructions
- Mix dressing in a jar.... shaking REALLY well.
- I like to drop that little metal ball from those Blender Bottles into my jar, it helps break up the mayo and stuff!
- Half an hour before service, pour dressing over broccoli, onion, bacon, cranberries, and cheese. Toss well, chilling in fridge for half an hour.
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