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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 8 servings |
||
| Calories 352 | ||
| Calories from Fat 246 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.4g | 42% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 9.7g | ||
| Polyunsaturated Fat 6.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 586mg | 24% | |
| Potassium 158mg | 4% | |
| Total Carbohydrate 18.6g | 6% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 11.2g | ||
| Protein 8.8g | 17% | |
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Ingredients
- 1-2 head fresh broccoli (do not use frozen!)
- 1/2 cup red onion, chopped
- 1/2 lb bacon
- 2 1/2 tablespoons vinegar
- 1 cup Hellmann's mayonnaise
- 1/3 cup sugar
- 1 1/2 cups grated mozzarella cheese
Directions
1
Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.2
Chop up top of broccoli into bite size pieces.3
Mix broccoli, onions, bacon and mozzarella in large bowl.4
In separate bowl combine vinegar, sugar and mayo.5
Pour over broccoli mixture and toss to coat.6
Best if made a day ahead.
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- Main Ingredient > Vegetables > Broccoli
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: Karen in St. Louis
On Aug 3, 2008
I have two vegetarians in the family. I substitute cashews for the bacon and we all love it. The cashews still give it the meaty texture and the saltiness. I also add raisins to this. It is a great salad for groups. I get raves all the time.
From: Deb Colorado
On Jul 30, 2008
Found this and used it first at a Memorial Day picnic. Family requested it for 4th of July and I'm sure will be requesting it often. Very easy to put together and very flavorful.
From: lousychef #2
On Sep 1, 2006
One of my all time favorites! The only thing I do differently, is to drop the broccoli in boiling water for 1 min. This brings it to a bright green, and it's not raw raw, but keeps it's crunch. Thanks for posting.
From: kokeshi doll
On Jun 19, 2006
I've been making variations of this salad for years, and I was taught by an Italian cook who makes it that they key is to cut the broccoli into very small pieces. It is much nicer than eating a huge hunk of raw broccoli, especially for people who don't usually like raw broccoli. The tiny pieces are much more palatable and it just makes for a much nicer salad. Even though I do like raw broccoli, the small pieces are sooooooo much better. Just cut the broccoli into florets, then chop them with your chef's knife until you get pieces about the size of a garbanzo bean.
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