This is a great salad to bring to the next summer party. Gluten, dairy and egg free so all can enjoy! This recipe is for a larger crowd. Cut the recipe in half to enjoy a smaller portion.
Dressing Ingredients
1/2 cup Hidden Valley plant based ranch dressing
1 cup of Hellmans vegan mayo
2 teaspoon dill
1 teaspoon white vinegar
Freshly cracked black pepper to taste
Salad Ingredients
2 packages of 2.5 ounces bacon bits
32 cherry tomatoes cut in half and halved again
8 oz package Violife Cheddar Shreds chopped into smaller pieces
8 cups chopped broccoli
Directions
Mix all of the dressing ingredients together and set aside.
In a large mixing bowl add bacon bits.
Wash cherry tomatoes and pat dry. Cut cherry tomatoes into fourths. Add to mixing bowl.
Chopped cheddar shreds into smaller pieces. Add to mixing bowl.
Wash broccoli and pat dry. Chop broccoli. Add to mixing bowl.
Mix all the salad ingredients together.
Throughly mix in dressing.
Refrigerate for at least 4 hours or overnight.
Enjoy!
