Creamy Broccoli Salad
Rich and creamy broccoli salad are just what I needed for today. You can use the regular bacon, I used turkey bacon and cooked them in the oven until crispy. So much easier to use the oven, no oil splatter, and it crisp nicely.
Blanching the broccoli helps remove some of the bitterness. Once they turn bright green, remove them from the boiling water and immediately submerge the broccoli into ice water. Drain completely before adding the rest of the ingredients.
Let’s start cooking!
Creamy Broccoli Salad
Equipment
- Soup pot for boiling water
- Bowls
- Spider strainer
- Regular strainer to drain
Ingredients
- 4 cups broccoli florets
- 1 cup mayonnaise
- 1 cup Colby Jack, shredded
- 1 small red onion, small diced
- 1 carrot, shredded
- 2 tablespoons Dijon mustard
- 1 cup crispy turkey bacon, cooked, diced
- 1 cup dried cranberries
- 1 cup candied walnuts
- salt and pepper to taste
- water
Instructions
- Boil the water in a soup pot. Add the broccoli, blanch for 30-40 seconds.
- Remove the broccoli from the pot and immediately submerge in ice-cold water for 30 seconds or until cooled. Transfer to a strainer, drain completely.
- In a bowl, add drained broccoli, mayonnaise, Colby Jack cheese, onion, carrot, Dijon mustard, turkey bacon, dried cranberries, candied walnuts, salt, and pepper, mix until well combined.
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