Broccoli Salad
This salad is pretty and great for potlucks. Leftovers keep well if there are any. Can be made the night before. I always make this in my HUGE Tupperware bowl for get togethers. It makes a lot, so you may want to cut in half or even smaller.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 cup red wine vinegar
- 1/2 cup white sugar
- 2 teaspoons salt
- 8 heads fresh broccoli chopped
- 1 pound bacon
- 6 cups cheddar cheese shredded
- 1 large red onion chopped
- 2 teaspoons black pepper
- 2 teaspoons seasoned black pepper (such as lawry's)
- 2 teaspoons seasoned salt (such as lawry's)
- 3 teaspoons fresh lemon juice
- 2 tablespoons bacon drippings
- 30 ounce homestyle mayonnaise
- Carbohydrate 10.2857970523713 g
- Cholesterol 30.9945627573483 mg
- Fat 24.3591266801049 g
- Fiber 3.31669258794365 g
- Protein 8.78019041847022 g
- Saturated Fat 7.88266649125721 g
- Serving Size 1 1 Serving (176g)
- Sodium 444.384668305117 mg
- Sugar 6.96910446442761 g
- Trans Fat 12.0364163051352 g
- Calories 287 calories
Cook bacon in large skillet over medium heat until crispy. Reserve few tablespoons of drippings. Crumble bacon and set aside. Cook onion in a non stick skillet just enough to take the strongness away from the onion, but DON'T cook long enough to change the color of the onion. Steam the broccoli until it brightens, but is still crunchy in texture. Allow to cool. Prepare the dressing in a small bowl. Whisk together all ingredients, except bacon crumbles, cheese, onion, and broccoli, until smooth. In large bowl, combine bacon, broccoli, onion, and cheese. Add dressing and stir well to coat all the broccoli. Cover and refrigerate until cool and ready to serve. At least an hour or two.
