Thursday, May 18, 2006

Foodie Friday






It's early, but I have to leave early tomorrow AM, so here's this weeks installment

BROCCOLI SALAD


1 big ole head of broccoli
1 lb bacon
3 heaping tablespoons mayonnaise
1 tablespoon sugar
1 tablespoon wine vinegar
1 8 ounce package sharp cheddar cheese

Cook bacon til crisp, drain and chop into bite size pieces. Cut broccoli florets and split in two for uniform size (broccoli is raw, not cooked). Cut cheese into small cubes.

Mix mayo, vinegar and sugar well. Toss above ingredients well and refridgerate for a few hours. Serve.

I know people who don't eat meat and they have substituted bacon with raisins and added sunflower seeds. I don't like that variation as much, but I happen to like bacon, so that's my fav variation.

This keeps for several days in the fridge.

3 comments:

Kari said...

mmMMmm bacon.
that sounds like a great summertime salad. gonna haveta try it.

Mimi said...

I know I would love this too, but I would steam the broccoli a little, I dont want to eat it raw...

Faith said...

I absolutely love this stuff - I've tossed in craisins with everything else for a little something extra, and doubled the sauce and tossed it with cubed chicken and pasta (not my fave but it's a nice meal, not your average pasta salad). Mmmmm ... just the right time of year for it, too.

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