Broccoli Salad

Name: Broccoli Salad
Prep time: 30 min
Total time: 30 min
Yield: 48
Cuisine: American
Ingredients: 8 heads Fresh Broccoli chopped; 1 pound Bacon; 6 cups Cheddar Cheese shredded; 1 large Red Onion chopped; 1/2 cup Red Wine Vinegar; 1/2 cup White Sugar; 2 teaspoons Black Pepper; 2 teaspoons Seasoned Black Pepper (such as Lawry's); 2 teaspoons Salt; 2 teaspoons Seasoned Salt (such as Lawry's); 3 teaspoons Fresh Lemon Juice; 2 tablespoons Bacon Drippings; 30 ounce Homestyle Mayonnaise

This salad is pretty and great for potlucks. Leftovers keep well if there are any. Can be made the night before. I always make this in my HUGE Tupperware bowl for get togethers. It makes a lot, so you may want to cut in half or even smaller.

Ingredients

Directions

Cook bacon in large skillet over medium heat until crispy. Reserve few tablespoons of drippings. Crumble bacon and set aside. Cook onion in a non stick skillet just enough to take the strongness away from the onion, but DON'T cook long enough to change the color of the onion. Steam the broccoli until it brightens, but is still crunchy in texture. Allow to cool. Prepare the dressing in a small bowl. Whisk together all ingredients, except bacon crumbles, cheese, onion, and broccoli, until smooth. In large bowl, combine bacon, broccoli, onion, and cheese. Add dressing and stir well to coat all the broccoli. Cover and refrigerate until cool and ready to serve. At least an hour or two.

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