This has been a recent favorite that I've made a couple times in the past few weeks. It is one of those recipes that has shown up at countless church potlucks and brunches and just a few months ago I was finally able to track down who was bringing it so I could get a copy of the recipe. (Nancy Drew sleuthing at its finest!) You can see that the dressing has puddled a little bit under the salad - that is not the norm - this was the last serving from the bowl so all the extra dressing ended up in my plate as well. : )
1 bunch fresh broccoli florets (cut off those stems)1 C grated mild cheddar cheese
1 red onion thinly sliced
1/2 lb bacon - fried crisp and crumbled
Optional: can add glazed sliced almonds, walnuts or pecans and raisins (I use plain pecans and golden raisins)
Mix these ingredients together and refrigerate.
1/2 C mayo
1/4 C sugar
1 tsp red wine vinegar
Add dressing to salad about 30 min before serving.
Notes: I think you could definitely cut the sugar down a bit in the dressing (or even use Splenda). Also, even when I double the recipe, I don't double the bacon. The bacon gives a great flavor, but you can get by with the same 1/2 pound if you need to.
This recipe will be in high rotation in our summer meals, I think!
I'm dreaming about putting together a recipe/scrapbook binder with pictures for my girls (and myself) so I'm working on photos of some of our favorite recipes. I'm definitely no food photographer but as I make some of them, I may blog them so they will be all collected in one place. : )