Broccoli-Carrot Salad

Recipe from Oxmoor House

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  • 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


  1. 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.
  2. Combine broccoli, carrot, and cheese, tossing gently. Combine mayonnaise, sugar, and vinegar; stir well. Add mayonnaise mixture to broccoli mixture and toss gently.
  3. Spoon broccoli mixture onto lettuce-lined salad plates, if desired, using a slotted spoon. Sprinkle with bacon and serve immediately.
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