Broccoli "it's Addictive" Crack Salad
photo by Aussie-In-California
- Ready In:
- 3hrs 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1182.95 ml broccoli florets
- 70.87-85.04 g bag bacon pieces
- 118.29 ml chopped dried apricot
- 118.29 ml raisins or 118.29 ml craisins
- 1 onion, diced 1/4-inch pieces
- 236.59 ml pecan pieces
- 29.58 ml honey
- 118.29 ml shredded sharp cheddar cheese
- 236.59 ml mayonnaise (Master Foods or Hellmans)
- 59.14 ml honey
- 14.79 ml apple cider vinegar or 14.79 ml rice vinegar
- 2.46 ml garlic powder
- 4.92 ml sesame oil
directions
- Put the broccoli, bacon bits (you can also use Baco's/aka Fake-on if you want to go all out veggie), dried apricots, raisins, chopped onions, and sharp shredded cheddar cheese into a large salad bowl.
- To prepare the toasted nuts. Place the chopped nuts into a medium fry pan over medium heat for 5 mins, stirring frequently. Drizzle the 2 tablespoons of honey over the nuts and turn heat to high, stirring and coating the pecans (or sunflower seeds, or peanuts) for 3 mins and then let them cool.
- Add nut pieces to the other solid ingredients in large bowl.
- Dressing: Pour the last five ingredients into a small bowl with a fork till well incorporated. Pour over salad and toss. Cover salad and let it rest in the fridge for at least 3 hours to let the flavors meld.
- ADDITION IDEAS: You can also add halved grapes, chopped apples, crumbled uncooked ramen noodles, canned mandarin segments, crumbled feta or blue cheese -- .
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RECIPE SUBMITTED BY
Aussie-In-California
Fontana, California
I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating.
I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food.
My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.