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.