September 16, 2005, Newsletter Issue #247: From the Garden
Tip of the Week
Broccoli Salad
2 heads broccoli florets
1/2 pound bacon, cooked and crumbled
1 cup finely shredded cheddar cheese
1 red onion, sliced in rings
1 cup mayonnaise
2 Tbs. red wine vinegar
1/3 cup sugar
Wash broccoli, and cut florets into bite sized pieces. Cook bacon, add bacon, cheese and onions to broccoli. Mix mayo, vinegar and sugar, and pour over broccoli mixture. Stir well, and store in refrigerator for at least 4 hours.
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