If you ever need a salad to take to a barbeque or potluck, this is a real crowd pleaser. It is easy to make and the combination of flavors is excellent. I first had this salad when my sister-in-law made it and we have been eating it ever since.
The amounts of the ingredients are really just up to your tastes. You can go heavy or light on the bacon and cheese. Broccoli is another vegetable that my husband can’t eat, so I made a small batch for dinner tonight. I’m guessing on the amounts here.
1/2 pound of broccoli
4 thick slices of bacon
1/2 cup grated cheddar cheese
1/4 cup ranch dressing (I go light on the dressing, but you could add more if you like it heavy)
Prepare the broccoli by cutting off the stalks and trimming the florets down to bite size pieces. If you have floppy broccoli, try this method to stiffen it up.
Cook the bacon and then crumble it. My preferred method for cooking a small amount of bacon is to use a frying pan with the lid on. It doesn’t matter if they are layered up on each other. Then I place the bacon on paper towels to absorb the grease and use kitchen scissors to cut it into pieces.
Combine all of the ingredients in a bowl and stir to combine. It is best served chilled. If you prepare it more than an hour or so in advance, save the cheese and add it when you are ready to serve.
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