- 7 cups fresh broccoli florets
- 1 cup sliced fresh mushrooms
- 1/2 cup shredded cheddar cheese
- 1/3 cup prepared honey Dijon salad dressing
- 4 bacon strips, cooked and crumbled
- In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and cook for 2-3 minutes or until crisp-tender. Drain and immediately place broccoli in ice water. Drain and pat dry.
- Transfer broccoli to a large bowl; toss with remaining ingredients. Yield: 8 servings.
Originally published as Broccoli Mushroom Salad in Simple & Delicious June/July 2010, p35
Reviews for Broccoli Mushroom Salad
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Reviewed Jun. 20, 2014
"Saved recipe! Will def. make time and time again."
Reviewed Jul. 27, 2012
"My family and friends love this dish..its quick and easy..a great anytime dish and perfect for family gatherings!"