Broccoli Salad

Preparation time: 30 minutes

4 Bunches of Broccoli, chopped
2 Red Onions, diced
2 cups grated cheddar cheese
24 strips of cooked Bacon, chopped
½ cup chopped pecans

Dressing:
1 ½ cup mayonnaise
1-cup sugar
½-cup Red wine vinegar

Place the strips of bacon on a baking sheet and put into a 375 preheated oven and cook for 20 minutes or until crispy. Let cool and then chop into pieces. Place chopped Broccoli into a pot of salted boiling water for 1 minute. (Do not over cook) Then scoop out and place into a bowl of ice water to stop the cooking. (This process takes the raw taste out of the broccoli while preserving the green colour. In a large bowl, combine the broccoli, onion, cheese, bacon and nuts. Mix dressing and stir into the other ingredients. Place into fridge for at least 1 hour before serving.

Tip: I also like to use Rice vinegar instead of the Red wine vinegar.
This salad is a family favourite at gatherings.