I have changed this basic recipe over time so that I guess I can call it mine..
It's a great salad to take to a potluck. The flavors blend so nicely.
8 Servings
6 cups fresh broccoli florets
1-1/2 cups (6 ounces) shredded cheddar cheese <seenote>
1/3 cup 1.0mm sliced red onion
1-1/2 cups Duke's mayonnaise (my substitution on this is jarred "light"
blue cheese dressing.
3/4 cup turbinado sugar or 1 1/2 Tbl. Agave Nectar
3 tablespoons red wine vinegar
12 bacon strips, cooked and crumbled, or pancetta slightly browned (use
some of the grease with the mayonnaise or Blue Cheese dressing)
options, and I dislike options> a handful of toasted, sliced almonds
a handful of re-hydrated (with wine) raisins or currants.
In a large bowl, combine the broccoli, cheese and onion In a small bowl,
combine the mayonnaise(or substitute), sweetener and vinegar.
Pour over broccoli mixture
toss to coat
Cover and refrigerate for at least 4 hours Just before serving, stir in the
bacon, and add options if you see fit.
<SeeNote> Cheddar, I like Milton Creamery Prairie Breeze best but would use
Cabot Cellars at Jasper Hill Clothbound Cheddar..
Sure you can use any cheddar, but a good Tillamook or a Beechers Flagship
Reserve Handmade will take this salad over the top.
update:
We barely, barely dress this salad, it seems like the less the better..
.............
