Salad

Ruby Tuesday's Broccoli Salad

... from Aunt Sandy's Kitchen

• Serves: 12-15 servings
• Prep Time: 15 minutes
• Cooking: 15 minutes

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Recreating the iconic Ruby Tuesday Broccoli Salad: A mouthwatering copycat recipe. Also Keto Diet Friendly too! Ruby Tuesday Broccoli Salad is so tasty. Broccoli, the star ingredient is rich in essential vitamins, minerals, dietary fiber, plus so much more. For a even healthier version, consider using a light dressing, and using turkey bacon or limiting the amount of bacon.

Salad Ingredients

• 8 cups broccoli florets (crowns)
• 1 cup bacon bits
• 1 cup nuts (walnuts or pecans)
• ¾ cup cranberries, dried
• 1 medium red onion, finely diced
• 1 cup cheddar cheese, shredded
• ½ cup sunflower seeds (optional)

Dressing Ingredients

• 1 cup mayonnaise
• ½ cup granulated sugar
• 1 tbsp. apple cider vinegar
• salt and pepper to taste

Directions

1. Cut broccoli florets into bit sized pieces.
2. Washed broccoli florets and fully dry.
3. Dressing: combine mayonnaise, sugar, and vinegar in small mixing bowl.
4. In a large mixing bowl, add together cut, washed, and dried broccoli florets, bacon bits, nuts, dried cranberries, diced red onion, shredded cheddar cheese, and sunflower seeds (optional).
5. Gently mix ingredients in large mixing bowl until they are well combined.
6. Add dressing and stir until everything is coated.
7. Refrigerate for one hour or until you’re ready to serve.
8. Remove from fridge and serve chilled.

Store in fridge covered. Salad is good for 3 to 5 days.

Enjoy!