I think the above salad is pretty much like the one Jennifer made for our Thanksgiving Day dinners-- it was a favorite then, and still is.
A variation of this salad is as follows:
This variation (pictured above) has one large cluster of red grapes added to it. It sounded so weird to have grapes and broccoli together, but I saw it in the Home Cures That Work e-subscription that I have. I gave it a try, and like it. After all, some versions of this recipe call for raisins-- and they are dried grapes. (When putting the grapes in, I LEFT the chopped onion OUT, but I kept everything else the same.)
Yield: 8 to 10 servings
Prep Time: 20 minutes
3 heads broccoli (If you want it to appear more 'bright green' in your salad, drop the trimmed broccoli into boiling water for only 20 to 30-seconds and drain, cool quickly in ice water and drain well!)
4-6 slices bacon (as lean as possible), cooked and crumbled
8 ounces cheddar cheese, cut into small cubes or small strips
1 small onion, very finely chopped
1 cup mayonnaise
½ cup granulated sugar
3 tablespoons apple cider vinegar
1. Trim the florets off of the broccoli, cutting large pieces into bite-size pieces,
and rinse in a colander (drain thoroughly, or spin dry).
2. Combine the broccoli, bacon, cheese and onion in a large mixing bowl.
3. In a medium bowl, whisk together the mayonnaise, sugar and vinegar. (I stir this mixture with a spatula until I can't feel the little grains of sugar rubbing on the sides of the glass bowl.) Pour the dressing over the broccoli mixture and stir until everything is evenly coated. To get the extra dressing from the bottom of the bowl, stir again just before serving.
4. This broccoli salad can be served immediately, but it tastes even better if you cover it tightly and refrigerate it for an hour or two before serving. Some think that leftovers for the next day are even better!