Broccoli and bacon salad
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. canola oil
500 mL (2 cups) cup red onion, diced
175 mL (¾ cup) cup roasted garlic aioli sauce
15 mL (1 tbsp.) tbsp. white wine vinegar
To taste salt and pepper
1.5 L (6 cups) cup broccoli florets
375 mL (1½ cups) cup grated Canadian cheddar aged two years
250 mL (1 cup) cup grated carrots
250 mL (1 cup) cup golden raisins
7 slices pre-cooked bacon, crumbled
15 mL (1 tbsp.) tbsp. canola oil
500 mL (2 cups) cup red onion, diced
175 mL (¾ cup) cup roasted garlic aioli sauce
15 mL (1 tbsp.) tbsp. white wine vinegar
To taste salt and pepper
1.5 L (6 cups) cup broccoli florets
375 mL (1½ cups) cup grated Canadian cheddar aged two years
250 mL (1 cup) cup grated carrots
250 mL (1 cup) cup golden raisins
7 slices pre-cooked bacon, crumbled
Directions
1Heat oil in a skillet over medium-high heat. Sauté onion until tender and caramelized, about 5 minutes. Let cool.
2Combine the garlic aioli and vinegar. Season with salt and pepper to taste. Set aside.
3Combine the chilled red onions, broccoli, cheese, carrot, and raisins. Mix well and dress with reserved garlic sauce and vinegar mixture. Toss and garnish with bacon.
Disclaimer
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Personal Note
Personal Note