Ruby Tuesday Broccoli Salad Recipe
This broccoli salad is the kind of side dish that always disappears fast!The secret to making it stand out is blanching the broccoli just enough to take off the raw edge while keeping a little crunch.I always use real bacon crumbles instead of store-bought bits because the smoky, crispy texture makes all the difference.A little splash of apple cider vinegar in the dressing adds just the right amount of tang to balance out the creamy sweetness.Shredded cheddar blends right in with the dressing, coating every bite with that extra layer of richness.
Ingredients
- 4 cups Broccoli cut into bite-sized pieces
- 1 cup Mayonnaise
- 1 cup Cheddar Cheese sharp, shredded
- 8 tbsp Bacon crumbles
- 1/4 cup Red Onion finely chopped
- 4 tbsp Sugar
- 1/3 cup Water hot
- 2 tbsp Apple Cider Vinegar
Instructions
- Start by washing the broccoli thoroughly under cold water to remove any dirt.
- Pat it dry with a towel to ensure it's not soggy.
- Cut the broccoli into bite-sized pieces.
- Use a sharp knife for clean cuts, removing any excess stems.
- Mix the hot water and sugar in a large bowl until the sugar dissolves completely.
- Stir in the mayonnaise and apple cider vinegar until you have a smooth dressing.
- Add the broccoli, red onion, cheese, and bacon crumbles to the bowl with the dressing.
- Toss everything together until well combined and coated.
- Allow the salad to chill in the refrigerator for at least 30 minutes.
- This helps enhance the flavors.
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