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Broccoli Pineapple Salad

Kendallraye Williams
The perfect combination of flavors that produce a delicately sweet and salty side dish to accompany any meal!
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Prep Time 15 minutes
Cook Time 5 minutes
Course Salad
Cuisine American
Servings 12

Equipment

  • Cast Iron Skillet
  • Grater
  • Mixing Bowls

Ingredients
  

  • 6 slices Bacon Hickory or Apple Wood Smoked
  • 1 cup Sharp Cheddar Cheese Grated
  • 6 cups Broccoli Florets Raw and Separated
  • 3/4 cup Red Onion Diced
  • 1 ½ cups Red Seedles Grapes Halved
  • 1 Pineapple Fresh; Sliced into bite-size pieces.
  • 3/4 cup Pecans Roughly Chopped
  • 1 ½ cups DUKE'S Mayonnaise
  • 3/4 cup Greek Yogurt Whole Fat
  • 5 Tablespoons Apple Cider Vinegar
  • 3 Tablespoons Sugar
  • 2 teaspoons Sea Salt
  • 1 ½ teaspoons Black Pepper Freshly Cracked

Instructions
 

  • Fry bacon in a cast iron skillet over medium-low heat until thoroughly cooked; place bacon on paper towels to absorb the grease; chop bacon when cooled; set aside.
  • Grate sharp cheddar cheese into a large mixing bowl; add broccoli florets, red onion, grapes and pineapple.
  • In a small mixing bowl, whisk the mayonnaise, greek yogurt, apple cider vinegar, sugar, salt and pepper until thoroughly combined; pour over the ingredients in the large mixing bowl.
  • Add the chopped pecans and mix with a spatula until fully coated.
  • Store in an airtight container and refrigerate; let the flavors marinate for at least two hours (however, it will taste even better if left in the refrigerator over night.)
Keyword Broccoli, Pineapple, Salad