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Thank goodness taste buds mature when you get older.
Otherwise, this irresistible broccoli cheddar salad recipe wouldn't have ever landed on my radar–I hated broccoli growing up!
In fast, I used to snub all cold veggie salad dishes (except for fruity ones like this glazed fruit salad!)—potato, macaroni, green, etc—and then pinch my nose when my mother forced me to try one bite…which happened at every Memorial Day and Labor Day picnic, family reunion, summer barbecue, graduation, and birthday party packed into our Upstate NY summers.
So you can understand my hesitancy when recently my good friend served her broccoli salad with cheese recipe alongside the main meal at her house. But I'm trying to eat more veggies lately (I just usually roast my veggies!)…
I took a small portion just to be polite…and immediately went for a second.
It was SO GOOD!
The crunch, the burst of craisin sweetness mixed with the sharpness of the cheese, and the wide range of fresh flavors in this one dish…I couldn't get enough!
This is the only broccoli cheddar salad recipe I've ever asked for and it will also be the last—there's no need for any other variation when you can serve this winning side dish at your next get-together!
How to Make Broccoli Salad With Cheese
Step 1: In a large bowl, combine the broccoli, cheese, and onion (optional: if you don't like onion flavor, just leave it out!).
Step 2: In a small bowl, combine the mayonnaise, sugar, and apple cider vinegar. Pour over broccoli mixture; toss to coat.
Step 3: Cover and refrigerate for at least 4 hours. Meanwhile, cook up some bacon so you can turn them into homemade bacon bits. It's super easy!
Step 4: Just before serving, stir in the bacon bits and craisins.
- 6 cups fresh broccoli florets
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/3 cup chopped onion (optional)
- 1-1/2 cups mayonnaise
- 3/4 cup sugar
- 3 tablespoons red wine vinegar or apple cider vinegar
- 12 bacon strips, cooked and crumbled
- optional: 1/3-1/2 cup craisins
- In a large bowl, combine the broccoli, cheese, and onion.
- In a small bowl, combine the mayonnaise, sugar, and vinegar (or apple cider vinegar). Pour over broccoli mixture; toss to coat.
- Cover and refrigerate for at least 4 hours.
- Just before serving, stir in the bacon and craisins.
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