Broccoli salad can be a good addition to the summer salad rotation. I’ve had broccoli salads heavy with bacon and cheese with a mayonnaise based dressing. While often delicious, they are a bit of a guilty pleasure. This version keeps enough bacon and cheese for flavor, but uses oil and vinegar for a dressing.
About 4-5 cups of bite-sized fresh broccoli florets.
About a half cup of diced sweet onion
About a half cup of diced red bell pepper
About a quarter cup of dried cranberries
About a quarter cup shredded cheddar or jack cheese
2-3 slices of cooked bacon, diced
3 TBS apple cider vinegar
3 TBS olive oil
1 TBS sugar
1 tsp. Kosher salt
1 tsp. freshly ground pepper
1. Combine all salad ingredients.
2. Whisk dressing ingredients together.
3. Pour dressing over salad and toss to combine.
4. IMPORTANT: Let stand in the refrigerator for at least a few hours. Toss occasionally if you think of it.