#3251 - Bacon Broccoli Salad

(by Shirley McNevich)

1/2 lb. bacon
5 cups broccoli florets
1 tsp. salt
1 or 2 TBSP cider vinegar
1/3 to 1/2 cup chopped onions
1/4 cup white sugar
1 cup mayo
Parmesan cheese for sprinkling

Fry the bacon until crispy, drain bacon on paper towels and them crumble the bacon--set aside. Fill a saucepan halfway with water and add the salt--bring to a boil over medium heat. Once boiling, add broccoli florets and cook them for 3 minutes or just until they start to soften. Remove from heat--drain the broccoli, rinse the broccoli with cold water, then drain the broccoli a second time. In a bowl add mayo, cider vinegar and white sugar--stir well. Add chopped onions--stir well. Add the broccoli--toss to coat. Cover and refrigerate for 90 minutes. When ready to serve remove from refrigerator, uncover, add the bacon pieces and toss to coat. Sprinkle the whole top with Parmesan cheese (optional).