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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe in a Penzey's spice catalog, and was by Joy Henkle. She has a winner! the photo was gorgeous, also. I made the mistake of only making half a recipe. Won't do that again! It went so fast I only got one serving. A very nutritious, and flavorful salad. Cooking time is for the bacon. Ingredients:
2 heads broccoli, cut into small bite-size pieces |
8 pieces bacon, fried crisp, and broken into small pieces |
1/2 cup red onion, chopped fine |
3/4 cup slivered almonds (or cashews) |
1 1/2 cups sharp cheddar cheese, shredded |
1/4 cup red wine vinegar |
2 tablespoons white sugar |
2 tablespoons buttermilk ranch dressing |
2/3 cup mayonnaise |
1 tablespoon fresh lemon juice |
Directions:
1. In a roomy bowl, combine broccoi, bacon, onion and nuts. Whisk together the dressing ingredients.
2. Pour over the salad and toss. (Or serve along side).
3. Just before serving, add the cheese and toss again.
4. flavor is better if the dressing is tossed with the salad half an hour before serving.
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