Sweet and Sour Broccoli Salad

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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
8 cups fresh broccoli, cut into small flowerets and stems chopped into small pieces
1/2 small red onion, cut into slices and then 1/4 inch dice
6-8 slices bacon, cooked very crisp, fat blotted off, and then crumbled
3/4 cup coarsely chopped pecans
1 cup grated cheddar cheese
1 cup mayo
3 T rice wine vinegar, white wine vinegar, or red wine vinegar
1/4 C sweetener of your choice
2 tsp. Spike Seasoning
salt/pepper to taste
Directions
Chop broccoli flowerets and stems into small pieces; then wash in salad spinner and spin dry. Cook the bacon until it’s very crisp, then blot on both sides with paper towels to remove as much fat as possible. Crumble the bacon. Chop onion into small pieces and coarsely chop pecans. Combine dressing ingredients in a bowl or glass measuring cup, mixing with a wire whisk. Put the chopped broccoli in a large salad bowl. Add desired amount of dressing and stir to coat the broccoli. Gently fold in chopped onion, pecans, and cheese. Salad can be refrigerated for a few hours before serving. This will keep in the refrigerator for a few days, but you may want to add a tablespoon or two of extra dressing after it’s been refrigerated.