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Ingredients
 4 cups broccoli, cut up
 1 medium red onion, sliced into rings
 1 6oz. box button mushrooms, sliced
  cup mozzarella cheese, cubed (or extra firm tofu cubed)
  cup Bac-O's (or crumbled crisp bacon optional)
 Italian salad dressing (for marinade)
Dressing
 ¼ cup granulated sugar
 ¾ cup low fat mayonnaise
 3 tbsp red wine vinegar
Directions
1

Cut cheese (or tofu) into ½" cubes and marinate for a couple of hours or overnight in zesty Italian salad dressing.

2

Use only the flower parts of the broccoli and quarter them into small bite sizes. Slice the red onion with that State Fair slicer into separated rings about ¼" thick. Rinse the mushrooms, dry and mix with broccoli and onion rings. Make the dressing and spoon it over the mix of broccoli, mushrooms and red onion. Be gentle. Pour just enough to lightly coat the veggies. Pour excess Italian dressing off the mozzarella cheese. Add cheese and Bac-O's to salad and mix thoroughly. Serve immediately. Do not add dressing ahead of time.

About Broccoli Cheese Salad

The fresher the ingredients the better when making this salad. However if you are looking for time saving shortcuts, use bagged pre-cut broccoli, bagged pre-cubed cheese, and a bottled sweet dressing (such as Marie’s poppyseed). Makes 6 to 8 servings.

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Candied Orange SaladBy On behalf of America's HeartlandOrange Knowledge
  • Make sure oranges are free of soft spots and too many blemishes
  • Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
  • Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
  • Winter is orange season!
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Ingredients

 4 cups broccoli, cut up
 1 medium red onion, sliced into rings
 1 6oz. box button mushrooms, sliced
  cup mozzarella cheese, cubed (or extra firm tofu cubed)
  cup Bac-O's (or crumbled crisp bacon optional)
 Italian salad dressing (for marinade)
Dressing
 ¼ cup granulated sugar
 ¾ cup low fat mayonnaise
 3 tbsp red wine vinegar

Directions

1

Cut cheese (or tofu) into ½" cubes and marinate for a couple of hours or overnight in zesty Italian salad dressing.

2

Use only the flower parts of the broccoli and quarter them into small bite sizes. Slice the red onion with that State Fair slicer into separated rings about ¼" thick. Rinse the mushrooms, dry and mix with broccoli and onion rings. Make the dressing and spoon it over the mix of broccoli, mushrooms and red onion. Be gentle. Pour just enough to lightly coat the veggies. Pour excess Italian dressing off the mozzarella cheese. Add cheese and Bac-O's to salad and mix thoroughly. Serve immediately. Do not add dressing ahead of time.

Broccoli Cheese Salad
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