Broccoli Confetti Salad

This great recipe is a staple at every Brooks family gathering. My aunt got me hooked on this delicious broccoli dish and now I take it to all my parties or cookouts….or just make as a side with dinner. It combines nutritious broccoli and red onions with sinfully delicious cheese and bacon. Yes, it may not be the healthiest way to eat broccoli, but you’re still getting your fiber and nutrients in, and the fat in the cheese and bacon will sustain you longer from being hungry. This recipe is for 4-6 people, and I just double or triple it for taking a big dish to parties.

Let’s get started:

Ingredients:

• Large broccoli head
• 1/2 small red onion (finely chopped)
• 1/2 cup sharp cheddar cheese (shredded)
• 4-5 pieces cooked bacon (chopped) for a pinch, use bacon bits….but none of that fake artificial stuff
• 3/4 cup mayo (I prefer an olive oil based mayo, but you can substitute the mayo and sugar for vanilla or plain Greek yogurt for a healthier option)
• 1/8 cup sugar
• 2 tbsp red wine vinegar

You will want to chop the dark green florets off the stalk. That is where all the nutrients are!Broccoli has lots of potassium, folate, vitamin C and K and is one of the most nutrient dense foods on the planet.

Mix your mayo, sugar and red wine vinegar together in a small bowl for a dressing.(To make a healthier version of dressing, omit the mayo and sugar and use 1 cup of vanilla or plain greek yogurt mixed with the red wine vinegar)

Pour the dressing over broccoli and stir well to incorporate.

Next, add your chopped onions.

Then add the shredded cheese.

Don’t forget that yummy bacon to top it off!

I always layer mine beautifully, as shown, then toss and combine just before serving. It keeps the cheese and bacon from getting too soggy, but it’s also visually appealing.Cover and refrigerate until serving. Left-overs are even more tasteful the next day!