Broccoli Salad

Wash, trim and cut broccoli florets into bite sized pieces. Dry well.

In the meantime, fry the bacon until crisp. Drain on paper towels and cool. Break into bite sized pieces.

Place all ingredients in a LARGE bowl and toss to combine. Cover with a tight fitting lid and refrigerate for at least a couple of hours to let the flavors blend and for the salad to chill.

Serve as a side dish or as a light entree.

To fancy it up a bit, serve on red or green lettuce leaves.

Red or purple seedless grapes are especially pretty in this dish.

This is best for the first couple of days, but will keep for at least a week in the fridge. I wouldn’t push it much longer than that because of the mayo. It can be a bit persnickety as we all know.

Now this may sound like garbage to you, and it did to me at first. My friend had to talk me into trying this because it just didn’t sound like it would be good at all, but I’m telling you, this combination of ingredients just WORKS, folks!

Enjoy!