Sunday, March 8, 2015

Broccoli & Bacon Salad

I love salads, no really, like ♥ LOVE ♥ salads.  All varieties!  With a nice salad, you can use it as a side, or as a meal.  We have salad in my household at least 2x a week.  In the spring/summertime I usually have a variety of salads in the fridge for easy and fast meals.  Grill a chicken breast, burger, sausage - bring out the salad and "voila", dinner in no time!

I always make some kind of layered salad for Easter.  I experimented with a few recipes, and using the various ones I perused as a base.  {I mean this salad has been around for some time now, let's face it}.  I came up with my own version of this salad, with just a smidgen of Didi's personal tweaks.  

Can I just say, IT WAS ABSOLUTELY AMAZING!!  It was sweet, it was smokey, with that amazing apple wood smoked bacon, (I know), it was crunchy, but with a smidgen of much needed tang.  Then the nuttiness of those sunflower seeds; "a must have I say"!  It was as CW says; "a winner, winner chicken dinner"!
Where he gets this from?  Have no clue, I wish he would stop saying it! *wink, wink*

Okay, ready for this super easy and absolutely delicious salad?  Here we go;

Prep: 15 minutes
Cook: 3 minutes
Yield: 6-8 servings (1/2 cup)

16 ounces Apple Wood Smoked bacon (trust me)
6 - 7 cups, (3 medium crowns of broccoli), broccoli florets, cut small & rinsed
1-3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup chopped green onion, diced

2 cups, (8 oz) mild cheddar cheese, shredded
2 tbsp granulated sugar 
2 tbsp milk (I used 2%)
1/2 cup dried cranberries
1/4 cup dried apple chips - *seriously, beyond delicious, I can't even begin to describe.  I  used the granny apple chips*

1/3 cup sunflower kernels


Cut the bacon into small/medium pieces and cook over medium heat just until crisp; drain on paper towels. Grab a couple of pieces for yourself, careful not to burn yourself.  *What*

Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 1 minute or so. Drain well, run under cold water to stop the cooking, and drain again. You want the cooking process to stop so they can remain nice and green.  Were all about eating with our eyes, yes?

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, milk and cranberries.  Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the sunflower kernels, the shredded cheddar cheese, those amazingly delicious apple chip pieces and finally, that crispy bacon.  I mean it is indeed it's own food group, yes?  I know!!

Easy enough to make anytime, and pretty enough to serve for special occasions, right?  That my friends is what I call versatility.  
Okay, off I go to scoop just a smidgen more for myself...

**This will keep for about 3 days in the fridge**

Till next time!!

Dishin with Didi


  1. Yum, yum, I love everything in this beautiful salad!

  2. Oh yeah! This is one of my most favorite salads!! Yum!

  3. I'm with you, I love salad too. Broccoli salad has been a favorite with you certainly have made it special.

    1. Thank you so much Karen, we all make it "personal" don't we? ♥

  4. YUM YUM YUM!!! I love broccoli salad and can't wait to make this one!!!
    You are soooo brilliant....and so funny.... ;)
    Thanks for being you!! <3

  5. Didi you know I love this dish!

  6. This is one of my favorite salads! Very wonderful indeed!!

  7. Delicious... I would eat this salad as a main course!

    1. Thank you so much my new friend Beauty Follower, I would too!! Salad rocks!!

  8. Yum Didi! I am going to make this for Easter dinner Sunday. Can't wait to try this!

    1. Hello Gingie!! So very easy my friend. I hope you enjoy this as much as we do!

    2. We did! I made a double batch and only one bowl was left! Keeping this one bookmarked!

    3. Wooohoooo *Didi doing the happy dance*