We’ve been over my aversion to vegetables many, many times. I don’t really like them all that much. I really try sometimes because I know they’re good for me, but I was the kid who only ate broccoli when there was Cheez Whiz slathered on top (no exaggeration, true story). Those types of icky feelings toward vegetables have stayed with me through adulthood. A bad habit, for sure, and one that I’m not necessarily proud of, but, it’s me. Aside from Cheez Whiz, there is one guaranteed way to get me to eat broccoli… This salad. It certainly doesn’t hurt that there is bacon and cheese involved (does it ever hurt?), and I could eat this all day. My grandma has been making this for family get togethers for as long as I can remember, and I’ve been addicted to it for just as long.
This is really very simple – broccoli, a little chopped onion, bacon, cubed cheddar cheese, and the best dressing ever. I mentioned when I made deviled eggs that any recipe with the combination of mayonnaise, white vinegar and sugar is bound to be good, and I had this specific salad in mind. It’s tangy, sweet and a little creamy. It’s delicious. And did I mention addicting?
I think this is best when you make it, cover it, and throw it in the fridge for a couple of hours. Leftovers the next day are even better!
Three years ago: Cheddar Corn Chowder
2 heads broccoli
½ pound bacon, cooked and crumbled
8 ounces cubed cheddar cheese
1 small onion, finely chopped
1 cup mayonnaise
½ cup granulated sugar
3 tablespoons white vinegar
1. Trim the florets off of the broccoli, cutting large pieces into bite-size pieces, and rinse in a colander.
2. Combine the broccoli, bacon, cheese and onion in a large mixing bowl.
3. In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir until everything is evenly coated.
4. The broccoli salad can be served immediately, but it tastes even better if you cover it and refrigerate it for an hour or two before serving. Leftovers the next day are even better! 🙂