Broccoli Salad
Cooking Time: 20 Minutes; Yields 10-12 Bottle
Ingredients
1 large head of broccoli; small chopped
3-4 handfuls arugula
1-2 handfuls dried cranberries
1 handful marcona almonds; chopped (its a Spanish almond)
2-3 oz blue cheese; crumbled
5 strips thick cut bacon; crumbled
3-4 heaping T blue cheese dressing
3-4 handfuls arugula
1-2 handfuls dried cranberries
1 handful marcona almonds; chopped (its a Spanish almond)
2-3 oz blue cheese; crumbled
5 strips thick cut bacon; crumbled
3-4 heaping T blue cheese dressing
Cooking Instructions
1. Place a large cast iron pan over medium heat. Cook your bacon strips, blot off any extra grease, and crumble when cooled.
2. Make or buy your favorite blue cheese dressing. Here is the link to my homemade blue cheese dressing. It is worth the extra 10 minutes to make it from scratch, trust me!! If you’re making your own dressing do it now. http://audibleeating.com/2016/12/once-you-try-my-homemade-blue-cheese-dressing-youll-never-buy-bottled-again.html/
3. Wash your broccoli, dry completely, and chop. Add this to a large mixing bowl.
4. Add arugula, dried cranberries, chopped almonds, blue cheese crumbles, and crumbled pieces of bacon to the broccoli. Give everything a nice toss.
5. Finally lets add the good stuff….blue cheese dressing. My suggestions is to start 1 T at a time, stir, and then add more if desired. You can always add more dressing, but you can’t take it away after you have added it to your dish.
6. Serve right away with a tasty sandwich or nice bowl of soup. Heck, you could even eat it for a meal by itself.
7. Enjoy!!!
Leave a Reply