Broccoli Salad
BROCCOLI SALAD 1 lbs. broccoli florets (@ 2 ½ heads = 5-6 cups) 1 c. sharp cheddar cheese (thicker not finely shredded) ⅔ c. dried cranberries ½ c. crumbled REAL bacon (not fake bacon bits nasty) ½ c. salted sunflower seeds ⅓ c. red onion, diced small pieces Dressing ¾ c. mayonnaise ¼ c. sour cream 1 ½ Tbsp. white wine vinegar 3 Tbsp. white sugar ¼ tsp. salt ¼ tsp. pepper Note: In Belize we use butt bacon, it comes in a (12 oz.) package. I cut the bacon up into small pieces and then pan fry till done. I use entire package for this salad. |
Instructions
How to Store Broccoli Salad Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving. |