Tasty Ruby Tuesday Broccoli Salad: A Flavorful Delight
A flavorful and easy-to-make broccoli salad that's perfect as a side dish. This recipe features fresh broccoli, sharp cheddar cheese, crispy bacon, and a creamy mayonnaise dressing. It's best served chilled after allowing the flavors to meld.
Equipment
- large pot
- Ice bath
- mixing bowls
- Measuring cups and spoons
- whisk
- airtight container
Ingredients
- 4 cups fresh broccoli florets Blanched and chilled
- 1 lb sharp cheddar cheese cubed into 1/2-inch pieces
- 2 lb cooked bacon crisp and crumbled
- 1 medium red onion finely minced
- 1 cup mayonnaise
- 4 tbsp sugar
- ⅓ cup hot water
- 4 tbsp vinegar
Dressing
- sugar solution
- mayonnaise
- vinegar
- minced red onion
- cubed cheese
Toppings
- crumbled bacon add just before serving
Instructions
- Blanch broccoli florets in boiling water for 30 seconds, then immediately plunge into ice water to maintain crunch and remove raw taste.
- Dissolve sugar in hot water until completely dissolved to create a sugar solution.
- Pour the sugar solution over the blanched broccoli and stir gently to coat evenly.
- Add mayonnaise, vinegar, minced red onion, and cubed cheese to the broccoli mixture. Stir thoroughly to combine all ingredients.
- Add crumbled bacon to the salad. It is recommended to add this just before serving to maintain crispness.
- Refrigerate the mixture for at least 2 hours to allow flavors to meld. Serve cold.
Notes
The salad tastes better after sitting in the refrigerator for a few hours. To prevent sogginess, cook bacon until extra crispy and add it just before serving. Store in an airtight container in the fridge for up to 3 days. Blanching broccoli is essential to remove the raw bite and maintain texture.