Best 3 Marties Broccoli Salad With Bacon And Cheese Recipes
Indulge in a symphony of flavors with Martie's Broccoli Salad, a delightful dish that marries the crunch of fresh broccoli with the smoky allure of bacon and the richness of cheddar cheese. Tossed in a tangy dressing of mayonnaise, vinegar, and a touch of sweetness, this salad offers a burst of contrasting textures and a harmonious blend of flavors. For a delightful twist, try the alternative recipe featuring succulent chicken, adding a protein-packed element to the salad. If you prefer a vegan option, the third recipe reimagines the classic with a creamy avocado dressing and crunchy walnuts, creating a vibrant and satisfying dish. With three variations to choose from, Martie's Broccoli Salad caters to diverse dietary preferences and guarantees a culinary experience that will tantalize your taste buds.
Let's cook with our recipes!
MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE
This make-ahead broccoli salad recipe is very easy and can be refrigerated up to one week.
Provided by Ken Scribner
Categories Broccoli Salad
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
- Just before serving, add dressing to the salad and toss to coat.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 10.4 g, Cholesterol 51.1 mg, Fat 27.6 g, Fiber 1.1 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 833.3 mg, Sugar 7.4 g
MARTIN'S BROCCOLI SALAD
Provided by Food Network
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the dressing: Whisk together the mayo, sugar and vinegar in a large bowl.
- For the salad mix: Toss the broccoli, cheese, pecans, cranberries, green onions and bacon in a large bowl. Fold in the dressing until mixed thoroughly. Enjoy.
BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.
Provided by Margaux Laskey
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
- Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
- In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
- In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Use fresh and high-quality ingredients. This will make a big difference in the flavor of your salad.
- Cut the broccoli florets into bite-sized pieces. This will make them easier to eat and will help them to cook evenly.
- Blanch the broccoli florets. This will help to preserve their color and crispness.
- Cook the bacon until it is crispy. This will add flavor and texture to the salad.
- Use a sharp knife to chop the bacon and cheese. This will help to prevent them from becoming crumbly.
- Toss the salad with the dressing just before serving. This will help to prevent the salad from becoming soggy.
- Serve the salad immediately. This is when it is at its best!
Conclusion:
Martie's Broccoli Salad with Bacon and Cheese is a delicious and easy-to-make side dish that is perfect for any occasion. With its crunchy broccoli, crispy bacon, and creamy cheese, this salad is sure to please everyone at your table. So next time you're looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!
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