Not only did I get hooked on Chicken Salad Chick’s lemon basil chicken salad and grape salad , but also their fantastic broccoli salad. The broccoli salad I usually make is good, but it’s a lot heavier than this broccoli salad. This crisp salad is quick to make and […]
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Not only did I get hooked on Chicken Salad Chick's lemon basil chicken salad and grape salad, but also their fantastic broccoli salad. The broccoli salad I usually make is good, but it's a lot heavier than this broccoli salad. This crisp salad is quick to make and the perfect side dish with dinner, light lunch or to take to potlucks or cookouts.
The ingredient list for this vegetable salad is short and sweet: sugar, apple cider vinegar, mayonnaise, broccoli florets, sharp cheddar cheese, mozzarella and bacon. Some of the copycat recipes call for bacon bits, but my thoughts on that? Fresh, crisp real bacon is the way to go. The ingredients are mixed together and can be served immediately or refrigerated until you're ready.
Chop the florets a little small for this salad. If you want some crunch, you could stir in some sunflower seeds or pepitas. Store the leftover copycat broccoli salad in an airtight container.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes (to cook bacon)
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1/3 cup mayonnaise
- 1 medium head broccoli (about 3 1/2 cups florets)
- 1/2 cup freshly grated sharp cheddar
- 1/2 cup freshly grated mozzarella
- 1/4 cup cooked crumbled bacon
Here's how to make it:
- Whisk together the sugar and vinegar in a bowl until sugar dissolves.
- Stir in the mayonnaise.
- Add the broccoli and mix well.
- Stir in the cheeses and bacon. Season with salt and black pepper, if desired. Refrigerate until ready to serve.
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