In the same Christmas card as the Convent Chicken was this one from Paula Deen's "The Lady & Sons, Savannah Country Cookbook". This serves 6-8 as a side dish.
Ingredients:
1 head broccoli, washed and cut into flowerets
1 cup chopped red onion
2 tablespoons vinegar
8 ounces sharp cheddar cheese, cut into very small chuncks
1/2 pound cooked crispy bacon, crumbled
1 cup mayo
1/4 cup sugar
1 cup halved grape tomatoes
Trim off large leaves of broccoli. Remove tough stalks at end and was broccoli thoroughly. Cut flowerets and stems into bite sized
pieces. Place in large bowl. Add crumbled bacon, onion and cheese. In a small bowl, combine mayo, sugar and vinegar, stirring well. Add broccoli mixture and toss gently. (This salad is even good as leftovers).
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