"This scrumptious salad is the best tasting broccoli salad, and the dressing really makes it." — Simmadown
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fresh broccoli, cut into florets
red onion, chopped
shredded mozzarella cheese
white wine vinegar
I love broccoli salad but have never had it with Mozzarella cheese, gives a nice mild creaminess to the salad. I used part skim Moz. and an 8oz. chunk shredded yielded about a cup and half of cheese. I had two heads of broccoli, so not sure if that was a pound or not. The dressing was pretty good and not as vinegary as other dressings tend to be, I just added the sugar until it reached my sweet preference, just a bit under the amount called for, and I added in a few grinds of black pepper. I've learned over the years when you make a broccoli salad, make it several hours before serving so the broccoli has time to absorb the dressing, the longer the better, if you want crispy bacon just wait and toss it in later. This salad is good enough for company and will be in my recipe box.
I omitted the sugar and instead used one packet of Truvia. I did add a few spices to the dressing to jazz it up a bit (dill weed, dried chives, onion/garlic powder, celery salt, little hot sauce, fresh ground pepper). Very nice broccoli salad. The longer it sits, the better it gets.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Broccoli Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 206
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