AMISH BROCCOLI SALAD
This delightful salad with my own tweaks lends itself to some wonderful ideas for variations, so be sure to check them out at the bottom of the recipe! This recipe will definitely feed a crowd. The Smoked Gouda
Note: If you prefer, you can blanch the vegetables in boiling water for 2 minutes to take the edge off the crunchiness (especially for the cauliflower (that's why I suggest cutting it real small). Then drain the vegetables well in a colander over a bowl. After draining, plunge vegetables into ice cold water to stop the cooking and preserve the bright green color of the broccoli. I like the salad crunchy, besides it will get a little less so after a couple of days (if it lasts that long) in the refrigerator.
Note: If you prefer, you can blanch the vegetables in boiling water for 2 minutes to take the edge off the crunchiness (especially for the cauliflower (that's why I suggest cutting it real small). Then drain the vegetables well in a colander over a bowl. After draining, plunge vegetables into ice cold water to stop the cooking and preserve the bright green color of the broccoli. I like the salad crunchy, besides it will get a little less so after a couple of days (if it lasts that long) in the refrigerator.
1 lb chopped broccoli (0.45 kg)
1 lb chopped cauliflower (0.45 kg)
(chopped into very small chunks)
1/2 lb bacon, fried and crumbled (0.2 kg)
(about 7 slices)
2 cups grated Smoked Gouda, OR (500 mL)
Cheddar cheese, divided
1 cup mayonnaise (250 mL)
1 cup sour cream (250 mL)
Liquid sweetener, no carb-sweetener (125 mL)
to equal 1/2 cup sugar sweetness
(this is optional...but the sweet taste is popular in this)
to equal 1/2 cup sugar sweetness
(this is optional...but the sweet taste is popular in this)
1/2 tsp salt, OR to taste (2 mL)
In large salad bowl or trifle bowl, combine broccoli, cauliflower, bacon and 11/2 cups (375 mL) Smoked Gouda or Cheddar cheese. In medium bowl, combine mayonnaise, sour cream, liquid sweetener and salt. Stir the creamy mixture into the broccoli salad. Sprinkle the remaining cheese over the top. Cover the salad bowl with plastic wrap and chill before serving.
Variations: Leave out the cauliflower and use only broccoli. Add some chopped or sliced red onions. Replace the cauliflower with diced cooked chicken. Maybe add in some chopped, hard boiled eggs.
Yield: 12 servings
1 serving
302.9 calories
25.7 g protein
25.7 g fat
1.6 g fiber
4.1 g net carbs
END OF RECIPE
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