This is one of those great summer salad recipes.  The hardest part about it – making sure you don’t burn up the bacon while it’s cooking.  Enjoy!

Broccoli Salad

INGREDIENTS

• 1 large head fresh broccoli, cut into small florets
• 1/4 c red onion, chopped
• 8 oz bacon, cooked crispy and crumbled – let cool
• 8 oz mozzarella cheese, shredded (not fresh mozzarella)
• 1 c real mayo
• 1/2 c sugar
• 2 Tbsp white vinegar

DIRECTIONS

In a large bowl, combine broccoli, onion, bacon and mozzarella cheese.

In a separate bowl, combine mayo, sugar and vinegar; stir until combined.  Pour over salad ingredients and refrigerate at least one hour.

NOTES:

• This salad is tastier if refrigerated overnight and the broccoli is given a chance to soak up all the dressing.
• I put my bacon in the freezer overnight.  While I’m chopping everything, I let it defrost the tiniest bit and then cut it into small pieces and fry.
• If you don’t have RED onion, any type will do in a pinch.
• I use the mozzarella from the deli.  I buy it in a large chunk and cube it.  The packaged shredded mozzarella works fine, also.  Do NOT use fresh mozzarella.  It will not stand up to the dressing.
• If the dressing is too sweet, you can cut back on the sugar.