Broccoli Crunch Salad with Bacon

Your (grand)ma's broccoli salad just got a bold flavor update with a chipotle-spiked dressing in this Broccoli Crunch Salad with Tex-Mex leanings.

Course Salad, Side Dish

Cuisine American

Keyword broccoli crunch salad, broccoli salad

Prep Time 15

Total Time 15

Servings

Calories 559kcal

Add all ingredients to a food processor or blender, and process/blend until combined.
¾ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon sugar, 1 chipotle en adobo pepper, 1 pinch Mexican oregano

Add all of the ingredients to a bowl. Add about half or so of the dressing and stir.
1 bunch broccoli, chopped into bite-size pieces, 8-18 strips bacon, fried crisp and crumbled, ¾ cup raw pepitas, ½ medium red onion, minced, 5-6 mini sweet peppers, 1 cup shredded cheddar cheese
Assess the level of dressed-ness, and add more, a bit at a time, until you achieve the dressing level desired. Stir until combined.
Refrigerate until ready to serve. Taste and add salt and pepper, to taste. Best used within 48 hours.
salt and pepper, to taste

Best eaten the day of, but also fantastic the next day. Use within 48 hours to enjoy during peak freshness.

Instead of mini sweet peppers, bell peppers of any color make a great substitute.
Add some jalapeno peppers or red pepper flakes to kick up the heat.

The nutrition information provided is an estimate calculated within an online nutrition calculator.