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Broccoli Salad with Bacon

I love this salad.

It starts out all healthy and great with broccoli, cauliflower and onion, and then you go ahead and de-healthify it with bacon and cheese.  And mayo.  Yeah, baby!  This is a favorite wherever I bring it, and sometimes we whip up a little batch at home for lunch or dinner.

I tend to "measure" with my eyes, so mix it up to your liking, using the amounts below as a guide. Just start tossing in handfuls or spoonfuls and see how it looks - maybe you like only 1/2 c. cheese or 3 lb. of bacon - whatever floats your boat. You can even throw in some julienned carrots or sunflower kernels for a change. Some people like to add golden raisins.  I am not one of those people.

The dressing for this salad can be spicy, sweet, or anywhere in between -  make it to your family's preference.  If you leave out the hot sauce completely, try red wine vinegar instead of white vinegar to add a little different flavor. Keep in mind the flavor of the hot sauce intensifies with time - and if you use a low fat or fat-free mayo, they tend to have more sugar, so adjust the amount of sugar you add as needed. Make that in advance so it has time to allow flavors to develop.


Broccoli Salad with Bacon

Makes 12 half cup servings

3 c. broccoli crowns, roughly chopped
1-1/2 c. cauliflower, roughly chopped
1/2 medium red onion, finely diced
1 c. longhorn or sharp cheddar cheese, shredded
1 lb. bacon, cooked and crumbled

Dressing: 
1/2 c. mayonnaise
2 tbsp. granulated sugar (add more if you feel you need it)
3 tbsp. white vinegar
1-2 tsp. hot sauce (I used Tabasco)
1/4 tsp. ground black pepper
1/4 tsp. salt

Combine dressing ingredients in a jar with a lid and shake to combine. Refrigerate to allow flavors to develop.

In a large bowl, combine broccoli, cauliflower, onion and cheese. Refrigerate until just before serving.  Before you serve it, add in the bacon (stays crispiest this way), and then add the dressing.  I like to add a bit at a time, so it's not over-dressed. 
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