Broccoli & Cheddar Salad
Prep Time
Cooking Mode
1 pkg BellaItalia Smoked Bacon
1 pkg Pillers Semi Dry Cured Spicy Pepperoni
1 large head broccoli or 4 crowns (approx. 10 cups/2.5 L florets)
2 slices Panache Sugar Bush Ham (deli counter)
1 cup diced Monsieur Gustav Medium Cheddar
½ cup finely diced red onion
½ cup Compliments Dried Cranberries
½ cup Compliments Raisins
⅓ cup Compliments Natural Sliced Almonds
1 ¼ cups Compliments Three Cheese Ranch Dressing
¼ tsp each salt and pepper
1 pkg BellaItalia Smoked Bacon
1 pkg Pillers Semi Dry Cured Spicy Pepperoni
1 large head broccoli or 4 crowns (approx. 10 cups/2.5 L florets)
2 slices Panache Sugar Bush Ham (deli counter)
1 cup diced Monsieur Gustav Medium Cheddar
½ cup finely diced red onion
½ cup Compliments Dried Cranberries
½ cup Compliments Raisins
⅓ cup Compliments Natural Sliced Almonds
1 ¼ cups Compliments Three Cheese Ranch Dressing
¼ tsp each salt and pepper
Directions
1In frypan, cook bacon over medium heat until golden and crisp, about 8 min. Place bacon on paper towel-lined plate. Drain fat from the pan and cook the pepperoni until crisp, about 10 min. Also transfer onto paper towels. Set aside to cool.
2Cut broccoli into bite-sized florets, discarding leaves and stems. Dice the sliced ham. Coarsely chop the bacon.
3In a large bowl, combine the broccoli florets, ham, bacon, pepperoni, cheddar, red onion, dried cranberries, raisins, almonds, dressing, salt and pepper. Mix well, cover and refrigerate for up to 5 hr. Let stand at room temperature 10 min. before mixing well and serving.
Disclaimer
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Personal Note
Personal Note
