| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
5 |
Or 6 |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 1/3 |
c |
Granulated Sugar |
| 2 |
tb |
Red Wine Vinegar |
| 1 |
|
Fresh head Broccoli |
| 1/2 |
lb |
Bacon; cooked, drained and crumbled |
| 1 |
sm |
Red Onion; thinly sliced |
INSTRUCTIONS
In a small saucepan, blend together the mayonnaise, sugar, and red
wine vinegar over a medium heat setting. Thoroughly warm the
ingredients through, but do not boil the mixture. Remove from the
heat source and let cool.
Meanwhile, prepare the bacon in a large skillet over medium-high heat
setting, drain excess fat on paper towels, and crumble when cooled.
Rinse the broccoli and trim the vegetable into small pieces of the top
cuttings.
Combine the bacon, broccoli, and red onion in a mixing bowl and pour
on the cooled dressing. Toss gently to blend.
Refrigerate for at least 1 hour prior to serving.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Apr 25, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”