This is a family favorite. Partly due to the fact it contains bacon and buttermilk ranch dressing. I mean, come’on, who doesn’t love some bacon and buttermilk ranch dressing? Those two ingredients are like Peanut Butter & Jelly, Coffee and Cream, Oreos and Milk. Especially when it comes to making salads. But, I get bored with the same ol’ same ol’ summer salad. Or sum’ma – as my Aunt Nez would say.
I adore this salad. And, men don’t turn their noses up at it because it doesn’t look like a girly phoo-phoo salad because it has bacon in it. Light, creamy, crunchy, salty, and flavorful. Go on – you know you want to try it. 🙂
3/4 cup grated cheddar cheese
2 bunches fresh broccoli (florets only)
1 small can sliced black olives, drained
1/2 bottle real bacon bits
1 bunch green onions, chopped
1 package Hidden Valley Ranch dressing mix – mixed with mayonnaise as directed on the package
Tear broccoli florets into bits-size pieces. Add olives, cheese, bacon bits and onion. Add dressing and stir to mix. Marinate in refrigerator for two or three hours before serving. Place on a layer of lettuce leaves and garnish with paprika.
Now, if you do want a sweeter, more girly phoo-phoo salad: Replace the olives with raisins and put sugar in the Mayo instead of ranch dressing mix. Yes, be’be’ – it is wonderful stuff!
Y’all Enjoy! 🙂
Oh! And, just so you know – I purchased this book yesterday. I’m in BIG trouble. I’ll be spending the summer cooking everything in this book and posting reviews. I swanee, she makes me homesick for my Mama’s cooking. Lawsie! Lawsie! Lawsie! Help me Rhonda.