- 3/4 cup [190 mL] mayonnaise-style salad dressing
- 4 teaspoons [20 mL] vinegar
- 1/2 cup [100 g] sugar
- About 8 cups [2 L] broccoli flowerets
- 1/2 pound [227 g] bacon, well-cooked and cut into small bits
- 1 Spanish onion, thinly sliced
- 1/2 pound [227 g] Cheddar cheese, diced
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- Mix together first 3 ingredients; set aside.
- Rinse broccoli flowerets.
- Mix together bacon bits, onion slices and Cheddar cheese dices and broccoli flowerets into a large bowl.
- Mix in salad dressing mixture until well coated.
- Refrigerate for at least 3 hours before serving.
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