This is Midwestern fare at it’s finest. The kind of recipe you would eat at a potluck dinner or a church social, it’s just wonderful and so easy. This is a keeper, a recipe you will make again and again.
2 heads of raw broccoli
1 onion, diced
8 ounces grated cheddar cheese (I grate my own from a block, it’s fresher tasting)
1/2 lb. cooked, crispy diced bacon (I use more, sometimes a pound of cooked bacon)
1 cup Mayonnaise
scant 1/2 cup Splenda
2 tablespoons white vinegar
Cut the broccoli into florets, using only a little bit of the stem, you don’t want the woody stalk. I separate mine into small, bite size pieces. Then stir in the onion, cheese and cooled, cooked bacon.
Whisk the mayonnaise, Splenda and vinegar until smooth and pour over the salad ingredients. The salad softens as it marinades, this is plenty of dressing. Don’t add salt or pepper, it doesn’t need it, the bacon gives it the salty flavor.
Cover and refrigerate for a few hours, overnight if possible. You will love this recipe, it’s so good.