by Sandra Merville Hart

There’s a café near my daughter’s house that makes delicious broccoli salad. I decided to create my own version of this salad. It turned out pretty well and took about twenty minutes to prepare.

INGREDIENTS

Salad

5-6 cups small broccoli florets (3 heads)

½ cup shredded cheddar cheese

¼ cup bacon, cooked and crumbled

1 cup brown rice, cooked (optional)

Dressing

¾ cup mayonnaise

¼ cup olive oil

2 tablespoons white vinegar

2 tablespoons honey

¼ teaspoon salt

¼ teaspoon pepper

Stir the mayo and olive oil together until well blended. Then add vinegar, honey, salt, and pepper. Stir together until creamy. Set aside.

In a different bowl, combine the broccoli, cheese, and bacon. Pour in the dressing and stir until combined. Refrigerate for at least an hour before serving.

This was delicious! It tasted very similar to my favorite café’s version. The vinegar gives the creamy dressing a nice tangy flavor. I added a cup of cooked brown rice to the salad—it didn’t affect the flavor but made it a more filling, satisfying dish.

Something crunchy like ¼ cup of sunflowers or ½ cup of slivered almonds would be a nice addition.

Enjoy!