Hope everyone had a great holiday weekend. We didn't do anything special for the holiday so to commemorate Memorial Day we ate off disposable plates. I know, I know, how could we be so ecologically irresponsible, but it was a holiday and The Little Buddy deserves a day off from the dishes.
I love Broccoli Salad, but in the past it usually consisted of mixing a little sugar with miracle whip and dumping it on broccoli, bacon and cheese. This time I decided to find a better recipe, the problem is there are 53 trillion recipes for broccoli salad. After reading about a dozen, I took components from different recipes to make mine. The biggest inspiration for the dressing was this recipe from Smitten Kitchen.
1/2 cup mayonnaise
1/4 cup buttermilk
1 tbls. cider vinegar
4 packets splenda or about 1 tbs sugar (sugar level is really personal preference)
pinch of salt
4 cups broccoli florets, chopped bite size
1 medium apple, chopped with peel on
8 slices bacon, cooked crispy and chopped
1/2 small red onion, diced
1/2 cup shredded colby jack or cheddar
1 small snack size box of raisins
1/2 cup toasted almonds or pecans (optional)
Mix together the mayo, buttermilk, vinegar and sugar and refrigerate for a couple of hours to chill and let the sugar dissolve. If you use splenda, it dissolves much easier.
After the dressing has chilled mix with the remaining ingredients except bacon. Return salad to the refrigerator to chill. Add bacon and mix right before serving. If you add the bacon earlier it will get soggy.
You can adjust the amounts for the salad ingredients to suit your own taste.
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