My kids are officially out of school for summer break as of today. So my stress load increases double and my time is basically cut in half through no fault of their own. You all know how much I love salads. Pasta, chicken, fruit, you name it and I'm all over it. Especially if it keeps well in the refrigerator and can be made ahead of time. Anything that makes quick and healthy lunches is right up my alley.
This salad recipe is really to DIE for. I got the recipe from my Aunt Nancy in Virginia. She being a wonderful hostess usually serves this mouth watering side at just about all parties, backyard BBQ's, and family drop ins. It can add some class to any table and is so quick and yummy. You'll be sure to start adding it to your weeknight menus like I did.
Broccoli Salad
2 heads fresh broccoli
1/2 cup red onion, chopped
1/2 lb of bacon
2 -1/2 Tablespoons red wine vinegar
1 cup mayonnaise
1/3 cup sugar
1-1/2 cups cheddar cheese, grated (or cheese of choice)
Optional add ins: black olives, almonds, cherry tomatoes and sunflower seeds
Substitute: Splenda can be used with great results.
Cook bacon thoroughly and crumble into pieces. Chop broccoli florets into small bite sized pieces. Mix broccoli, onion, bacon and cheese in a large bowl. In a separate bowl combine remaining ingredients and mix well. Pour over broccoli mixture and toss to coat thoroughly. Best if refrigerated over night. Enjoy!
