Broccoli and Jalapeño Salad
A crisp and savory broccoli salad featuring sharp cheddar, smoky bacon, toasted macadamia nuts, and a creamy apple cider dressing with a gentle jalapeño kick.
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Ingredients
For the salad
- 4 ounces sharp cheddar shredded
- 3 green onions thinly sliced
- 7 cups broccoli florets cut into bite-size pieces
- 8 strips bacon cooked until crisp and broken into small pieces
- 1/2 red bell pepper diced into 1/2-inch pieces
- 1 small jalapeño finely chopped, with seeds removed for less heat
- 1/4 cup macadamia nuts lightly toasted for added crunch
For the dressing
- 2 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 3 teaspoons powdered sweetener or adjust to taste
For seasoning
- Salt as needed
- Black pepper as needed
Instructions
- Cook the bacon until thoroughly crisp, then crumble it into small pieces. Transfer the bacon to an airtight container and set it aside so it stays fresh until serving.
- Chop the broccoli, red bell pepper, jalapeño, and green onions. Place the prepared vegetables in a large mixing bowl, then add the shredded cheddar and toss everything together until evenly combined.
- In a separate medium bowl, whisk the mayonnaise, apple cider vinegar, and powdered sweetener until the mixture is smooth and fully blended.
- Pour the dressing over the broccoli mixture. Stir well so the vegetables and cheese are evenly coated. Cover the bowl and refrigerate until ready to serve, allowing the flavors time to meld.
- Just before serving, scatter the crumbled bacon over the salad and stir once more to distribute it evenly. Season with salt and pepper as needed, then serve.
Notes
For a milder level of heat, remove the jalapeño seeds before mincing.
Lightly toasting the macadamia nuts adds extra texture.
Add the bacon immediately before serving to preserve its crispness.