Seems like there hasn't been much green on this blawg lately. Lots of fried stuff, not much green. Let's change that.
Slowly. Let's change that sloooowly.
Don't want to get to healthy to quickly, don't want anyone's head to spin 'round. Let's have ourselves some broccoli salad but lets put some mayonnaise and some sharp cheddar in there. I'm sure Paula Deen can help us. Oh Paula. Glad that the Food Network has left your recipes on the site since that hot mess you've found yourself in because this one absolutely rocks.
In true Paula Deen fashion, this recipe called for entirely to much dressing. Cutting it in half seemed to be the way to go. You should probably go that way, too, or else your going to find yourself with an oddly mayonnaisey broccoli salad.
I served this on 4th of July along side a tomato and cucumber salad (wait for it) and that slow cooked pulled pork (scroll down for it). They maybe I stopped in for a few more forkfuls straight from the ziplock bag as the afternoon went on.
adapted from Food Network
2 heads of broccoli, chopped
6 slices of crisp bacon, crumbled
1/2 cup chopped red onion
6 oz sharp cheddar, shredded
1/2 cup of mayonaise
1 tbl white vinegar
1/8 cup of sugar
a few handfuls of grape tomatoes, halved
Combine the broccoli, bacon, onion, cheese and tomatoes in a large bowl. Combine the mayonnaise, vinegar and sugar in a small bowl to make the dressing. Toss the dressing with the salad until it's combined well.
Serving size 1/2 cup (makes about 16)
Points plus 4
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