Ingredients
- 8 cups fresh broccoli florets
- 2 cups fresh strawberries, quartered
- 1 (8 ounce) package Colby-Monterey Jack cheese, cut into 1/2-cubes
- 1 cup mayonnaise
- 2 tablespoons white sugar
- 1 teaspoon cider vinegar
- 1/4 cup sliced almonds, toasted
Directions
Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl. Whisk mayonnaise, sugar, and vinegar together in another bowl until blended; pour over broccoli mixture. Sprinkle almonds over broccoli salad and gently toss to coat. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
