Summertime is a time for salads and I keep getting requests for this one, so I thought I’d share. This is an adaption if a recipe I found in an old, old family cookbook. Enjoy!
3 Fresh Broccoli Florets, shredded
3C Shredded Cheese (we like the Cheddar/ Monterey Jack blend)
8-12 strips of Bacon, cooked crisp and chopped (but not burned)
1large Yellow or Sweet Onion chopped fine
1C Craisens (dried cranberries)
1/3C White Vinegar
1tsp corse Ground Pepper
Combine all Broccoli, Onion, Bacon, Cheese and Craisens in a large bowl and mix thoroughly. I’m second bowl, mix the mayo, vinegar, sugar and pepper. Spoon over the broccoli mixture until evenly incorporated. Cover and set in the fridge for at least an hour before eating.
1) When shredding the broccoli, cut the heads off the florets into same size. Put into food processor and pulse until you have desired size. (see example of finished salad below) Do the same with the stems, no waste here!
2. The dressing for the salad will soak into the broccoli and the favors will meld the longer it sits. If you have leftovers, you might want to have some extra mix setting aside. Reserve about 3TBS of mix, if you plan in leftovers, to add back the next day. The mix usually soaks in after 24hrs.