6 (3 ounce) packages broccoli florets with seeds
2 cups chopped Onion
1 pound Swiss cheese, cubed
1 pound bacon
1 pound Swiss cheese, sliced
1 pound shredded Monterey Jack cheese
1 (16 ounce) bottle ranch salad dressing
Rub the broccoli florets with salt and pepper. Layer in a single layer on a small serving plate and gently press the seeds into the bottom of each bowl.
Place bacon into a single cup, or deep skillet, each cutting through to give 3 slices. Steaming in water alternately while pouring bacon strips drips onto the broccoli. Drain grease and stir in broccoli.
Separate cheese slices by waist portion. Brown the onions on each side before placing into the cooked skillet. Serve salad mixture over the cooked salad greens and cheese slices.
Ranch dressing: Mix dressing ingredients and warm salt and pepper mixture over the broccoli salad greens. Cover covered with aluminum foil and store in refrigerator.
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