Broccoli Salad
Servings: 6 servings
Calories: 348cal
Equipment
- che
Ingredients
- ½ lb bacon cooked then diced
- ½ cup Monetary jack cheese diced
- 1 cup onion 1 medium onion, diced fine
- 1 pound broccoli chopped (about 3 1/2 cups)
Dressing
- ¼ cup sugar
- ⅓ cup mayonnaise
- 1 tablespoons brown spicy mustard
- 2 teaspoons white wine vinegar
- ¼ teaspoon dried dill
- ⅛ teaspoon freshly ground pepper
Instructions
- Dice bacon, cook and drain, set aside.
- In a medium bowl, whisk together dressing ingredients.
- Cut broccoli into bite-size pieces and place into a large bowl. Add onion, cheese and bacon, toss. Drizzle with dressing and toss to coat well.
- Store covered in the refrigerator until ready to serve.
Video
Notes
- Any flavorful vinegar can be used in place of the white wine vinegar. I've also used Tarragon vinegar and rice wine vinegar and it's always delicious.
- One of the keys to this broccoli salad is allowing time for the vegetables to soak up the dressing. If you serve it immediately, the vegetables may end up sitting in a pool of dressing.
- If you'd like to reduce the calorie count for this recipe, use less bacon or substitute with turkey bacon. You may also safely reduce the sugar by half.
Nutrition
Serving: 1portion | Calories: 348cal | Carbohydrates: 17g | Protein: 10g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 434mg | Potassium: 360mg | Fiber: 3g | Sugar: 11g | Vitamin A: 557IU | Vitamin C: 69mg | Calcium: 114mg | Iron: 1mg
