I have to admit it. This is one of my summer indulgences. Like, sin on a plate. I always tell my husband that it reminds me of a blt. Which I thought made no sense at all, until he pointed out that it’s a concept thing. Two veggies + the bacon, mayo, and cheese. Oh, yes, I save this one for special occasions, so I can eat it guilt free. It’s a recipe that my aunt used to make for family gatherings when I was a kid, so I can’t take full credit for the idea. I’ve switched things up a just a bit to include more veg and a bit less cheese and bacon, but still. It’s pretty much all her.
SINFUL BROCCOLI SALAD
2 bunches of fresh broccoli, cut into bite size pieces
1/2 medium size sweet onion, chopped
1- 12 oz. package of nitrate free bacon
1-1/2 c. shredded cheddar cheese
Rinse and cut the broccoli into bite sized pieces. Place in a large bowl. Add the finely chopped onion. Cook the bacon (I bake mine in the oven on a tray at 350 degrees for 15 minutes, drain and turn, then bake for 15 minutes more.), place the bacon strips on a plate with paper towel to cool and absorb some of the extra grease. Crush up the bacon into small pieces and add to the bowl with the broccoli and onion. Shred the cheddar cheese and add to the bowl.
In a separate bowl, mix up the sauce:
2 c. olive oil mayo (I love Hellman’s)
4 T. white vinegar
3/4 granulated sugar
Stir ingredients together and pour the sauce mixture over the bowl with the broccoli, cheddar cheese, onion, and bacon. Stir until everything is evenly coated. This tastes great immediately, but even better the next day. This salad is seriously awesome with burgers of any shape or make. Heck. I eat it plain the next day for my lunch after a barbecue.