Broccoli-Carrot Salad



8 servings

Recipe from

Oxmoor House


1 1/2 pounds fresh broccoli
1 cup scraped, sliced, or shredded carrot
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup mayonnaise
2 to 3 tablespoons sugar
2 teaspoons red wine vinegar
Lettuce leaves (optional)
8 slices bacon, cooked and crumbled


Remove broccoli leaves and cut off tough ends of stalks; discard. Wash broccoli thoroughly and cut into flowerets. Blanch broccoli in boiling water 10 seconds. Plunge into ice water to stop cooking; drain well.

Combine broccoli, carrot, and cheese, tossing gently. Combine mayonnaise, sugar, and vinegar; stir well. Add mayonnaise mixture to broccoli mixture and toss gently.

Spoon broccoli mixture onto lettuce-lined salad plates, if desired, using a slotted spoon. Sprinkle with bacon and serve immediately.


Christmas with Southern Living 1995,

Oxmoor House

January 1995
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