This recipe originally came from my good friend Jeanne. It's a classic cold summer salad, perfect for picnics, potlucks and barbecues. I've seen variations of this dish that include raisins or dried cranberries (which I really like), but many people don't care for those, so they're not in this recipe. I usually make it the night before I want to have it, although you could easily make it the same day.
Jeanne B.'s Broccoli-Bacon-Cheddar Salad
7-8 cups broccoli florets, cut into small pieces
1/2 large red onion, diced
1 1/2 cups shredded sharp cheddar cheese
1 lb. low-sodium bacon, cooked crisp and crumbled
2 cups light mayonnaise
1 cup sugar
8 tbsp. cider vinegar
generous sprinkle of fresh ground black pepper
Combine the mayonnaise, sugar, pepper and cider vinegar with a whisk in a large bowl until smooth. Mix in the broccoli, bacon, and cheese. Cover and chill for at least 4 hours; overnight is even better. Serves 16-20.