Creamy Broccoli Salad with Bacon, Cheddar & Almonds
This recipe is from one of my oldest and dearest friends, Kelly Santoro. Kelly tasted it at a baby shower recently and enjoyed it so much that she asked for the recipe. I was skeptical at first because I’m not a big fan of raw broccoli but Kelly insisted it was delicious. She was right. The broccoli soaks up the creamy dressing — softening a bit but remaining crisp — and marries beautifully with bits of salty bacon, tangy cheddar cheese and crunchy almonds.
Begin by making the dressing. It’s a simple, Southern-style mix of mayonnaise, honey and cider vinegar.
Next, chop the broccoli into bite-sized florets and toss with the cheddar cheese, red onions and dressing. This can be done several hours ahead of time (in fact, all the better to allow the broccoli to soak up the flavor).
Cook the bacon and then crumble it into small pieces.
Right before serving, toss the sliced almonds and bacon into the salad. It’s important to do this at the last minute, otherwise the bacon will get soggy.
That’s all there is to it. Serve cold or room temperature at your next picnic or barbecue. Thanks, Kel :)
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