Ingredients
- 1-2 heads broccoli
- 1/2 cup chopped red onion
- 6-8 slices bacon
- 1 cup shredded cheese
Dressing
- 1 cup mayonnaise
- 1/4 cup vinegar
- 1/4 cup sugar
- Fry bacon until crispy, drain grease and set aside.
- Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.
- Add onion, cheese and dressing.
- Refrigerate 2-3 hours or overnight.
- Crumble bacon into bits, add to bowl and toss salad just before serving.