Are you ready for the long Memorial Day weekend? I apologize to those of you who have to work Monday, and if it’s any consolation, since my husband is a Pastor and works every Sunday, we technically don’t have a long weekend either. So, I guess the real question is, are you ready for cooking/grilling out and eating great food this weekend?
Since we very recently bought a grill and haven’t prepared too much on it yet, I do not have a grilling recipe to post for you today. Instead, I’m sharing this dish with you as a side option to contribute at your party. In my book, Memorial Day (or any summer cook-out) is not complete without some sort of macaroni, broccoli or potato salad as a side. I grew up eating this broccoli salad with cheese at different picnics, potlucks, parties, etc. And, I think it usually was my mom’s dish to bring.
This salad is tangy, salty, creamy and sweet, yet satisfies with such simple ingredients. Even raw broccoli haters usually convert with one bite. Whip this up in no time, then let it sit in the fridge for a few hours to let the flavors blend. Then, when you get to your party, find someone who doesn’t like broccoli and dare them to not like this!
Yield: 10 servings
2 broccoli heads, cut into small florets
1 medium red onion, finely diced
6 slices of thick bacon, cooked and crumbled
2 cups shredded mild cheddar cheese
1 cup mayonnaise
1/4 cup white vinegar
1/2 cup sugar
In a large bowl, combine the broccoli, onion, bacon and cheese. In a separate small bowl, whisk together the mayonnaise, vinegar and sugar until the sugar is dissolved. Pour over the broccoli mixture and toss. Cover and refrigerate for at least 3 hours before serving.
For other variations, add any of the following ingredients to the salad: sunflower seeds, sliced almonds, dried cranberries, raisins, peas, cherry tomatoes, or cashews. You may also substitute half of the mayonnaise with non-fat plain yogurt.
Source: Sargento Cheese
Full Disclosure – Although this post was sponsored by Sargento, the opinions expressed of this recipe are my own.