Poultry salad Chick My preferred side order from restaurants is broccoli salad. It is bacon-flavored, creamy, cheesy, and crispy! How could anything be better? This recipe is easy to prepare at home and is the ideal meal to bring to a potluck.
Equipment
- Bowl for mixing
- Strainer
- Preparation tools Chopping block
- Paring cutter
Ingredients
- To make the bacon, cook 6 pieces of bacon and crumble it
- One-third of apple cider vinegar
- 1/4 cup of sugar
- Duke’s mayonnaise, three-quarters of a cup
- A pinch of salt and pepper
Approximately 6 cups of broccoli stem two 24-ounce bags of broccoli stems or two heads of broccoli - 1 cup of shredded sharp cheddar
- 1/2 cup of shredded mozzarella
Instructions
- Prepare the bacon. After it has cooled, put it aside.
- Sugar, apple cider vinegar, mayonnaise, salt, and pepper should all be mixed together in a dish. Mix thoroughly using a whisk.
- After adding the broccoli, make sure to combine it well.
- Mix in some cheddar, and crumbled bacon. Refrigerate for a few minutes before serving.
FAQs
Is it possible to prepare the broccoli salad ahead of time?
Yes! It is best if it is prepared the day before it is served, as this gives the vinaigrette more time to blend together and penetrate the broccoli.
How do you preserve leftover broccoli salad?
The leftovers can be kept in the refrigerator for three to five days if they are sealed in an airtight receptacle (these glass ones are my favorite).
Can I refrigerate broccoli salad?
Nope. The uncooked broccoli and the dressing will suffer from the freezing process.
Should a refrigerator be used to chill vegetable salad before serving?
Due to the presence of mayonnaise, it must be refrigerated after being left out at ambient temperature for more than two hours.
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Chicken Salad Chick Broccoli Salad Recipe
Equipment
- Bowl for mixing
- Strainer
- Preparation tools Chopping block
- Paring cutter
Ingredients
- To make the bacon, cook 6 pieces of bacon and crumble it.
- One-third of apple cider vinegar
- 1/4 cup of sugar
- Duke's mayonnaise, three-quarters of a cup
- A pinch of salt and pepper
- Approximately 6 cups of broccoli stem two 24-ounce bags of broccoli stems or two heads of broccoli
- 1 cup of shredded sharp cheddar
- 1/2 cup of shredded mozzarella
Instructions
- Prepare the bacon. After it has cooled, put it aside.
- Sugar, apple cider vinegar, mayonnaise, salt, and pepper should all be mixed together in a dish. Mix thoroughly using a whisk.
- After adding the broccoli, make sure to combine it well.
- Mix in some cheddar, and crumbled bacon. Refrigerate for a few minutes before serving.
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