| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Fresh broccoli; cut into flowerets |
| 1 |
c |
Thinly sliced carrots |
| 1 |
sm |
Onion; chopped |
| 1 |
c |
Shredded Cheddar cheese |
| 8 |
sl |
Bacon; cooked crisp and crumbled |
| 1/2 |
c |
Mayonnaies |
| 2 |
tb |
Sugar |
| 1 1/2 |
tb |
Vinegar |
INSTRUCTIONS
Place broccoli in boiling water until it turns a bright green color-about
10 seconds. Remove and drain well in colander. Combine broccoli, carrots,
onion, cheese, and bacon. Toss gently.
Combine mayonnaise, sugar, and vinegar. Mix well. (Add salt and pepper, to
taste, if desired). Add mayonnaise mixture to salad, a little at a time.
Toss gently to coat. Chill.
Personal note: Don't just dump all the mayo mixture into the salad. There
may be too much dressing and you'll ruin the flavor. You want just to get
everything coated. Also, my family doesn't want me to salt anything, so I
don't. I keep the shaker near my plate, 'cause I like a little salt on
this.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Suzanne"
<suzanne@ethos.net> on Aug 23, 1997
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