Preparation time: 10 to 12 minutes
10 slices of bacon, cut into 1-inch pieces 1 bunch of broccoli 1/2 cup mayonnaise 1 tablespoon sugar 1 tablespoon cider vinegar 1/2 cup chopped onion 1/2 cup pre-shredded sharp cheddar cheese
Place the bacon in a skillet over medium heat. Cook the bacon until it is crisp on both sides, 3 to 4 minutes, then drain it on paper towels. Crumble the bacon into a small bowl and set aside.
Cut the florets off the broccoli stalks. Break or cut the florets into small pieces; reserve the stalks for another use.
Place the mayonnaise, sugar and vinegar in a large mixing bowl. Whisk to combine. Add the broccoli florets, onion, cheese and crumbled bacon. Stir until all of the ingredients are coated with dressing. Serve the salad at once or cover the bowl with plastic wrap and refrigerate it for up to 3 days. Serves 6.
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