Cheddar Broccoli Salad
Total TimePrep: 15 min. + chilling
I used 2 broccoli crowns, broken into florets, 2 to 3 Tbsp. wine vinegar, 1 diced onion, 1/2 cup sugar, 1 cup Ranch dressing in place of mayonnaise (NOT a mayo fan!), 1/3 cup prepared cooked and crumbled bacon and 2 cups shredded Cheddar cheese~this salad is a definite recipe keeper! I LOVED IT!
Delicious! This broccoli salad is similar to one I've made for years. This version is super simple to make and a perfect side to anything hot off the grill. I used a bit more broccoli, so made a little extra dressing and added sweetened dried cranberries for a little extra punch. I'm keeping this one handy this summer. It'll definitely make a repeat performance!
I've made this many, many times. I divide it by 3 when making it for myself. I love it as is and also with additions if I feel like using up part of a package of Craisins or nuts.
I've made this salad twice now for larger gatherings, and it has disappeared each time. It's delicious! The only reason it's not 5 stars for me is that the amount of mayo called for is just too much for me. I increase the broccoli florets to 10 cups for a crowd, but leave the dressing and the rest of the ingredients exactly as is. I also tried adding a 1/2 cup of dried cranberries as the previous reviewer suggested, and it's a great addition. This salad will be a regular for me when entertaining or bringing a salad to a gathering!
I had been making this salad using the white vinegar, but this intrigued me so I made this recipe for Easter. Everyone said it was the best broccoli salad I had made, so the red wine vinegar did make a difference. I also threw in some dried cranberries and nuts for some sweet crunch. Excellent salad and will make often.
I haven't served this yet , but I have tasted it. I know my family will love it. Before serving tonight, I plan on throwing some sunflower seeds in the salad. I cut down on the sugar because we are all trying to cut down on carbs.
I made this broccoli salad for a family dinner over the weekend. Everyone enjoyed it and some asked me for the recipe. I followed the recipe exactly, except I used apple cider vinegar instead of red wine vinegar and I used about 1 tablespoon more of sugar. It was the perfect balance of sweet, sour and salty and the shredded cheese added an extra "boost" of creaminess. Next time I make it, I may add some shredded carrot just to add a little more sweetness, color and crunch. DELICIOUS!! Definitely 5 stars!!!!
Oh, my goodness!!!! This is awesome!!!!!!!!!! Have to admit, I did cook the broccoli a little bit. ;)If i eat raw broccoli, it has to be grated very small and I didn't want to fuss with it. This recipe is definitely a keeper. DELICIOUS!!!!!!
Made this for supper tonight and it was delicious! I had made a recipe similar to this before that used white vinegar but the red wine vinegar in this recipe really gave the dressing a great flavor! My husband's comment was make sure you don't lose this recipe!
I started making this salad when I found it in the 2004 Taste of Home cookbook. It is wonderful and I always get rave reviews. I never have leftovers.