Broccoli Salad submitted by Heather Adkins

This is for 12 servings, which is what I made, but you can adjust it as you need.

9 cups broccoli florets
4-1/2 cups of shredded cheddar cheese
24 bacon strips, cooked and crumbled
1-1/2 cups of finely chopped onion (I use red)
1 cup and 2 tablespoons mayo (Helmans is best)
3/4 cup white vinegar
1/4 cup and 2 tablespoons sugar (you can use splenda, just half it)

In a bowl, combine broccoli, cheese, bacon, and onion. In another bowl whisk the mayo, vinegar, and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least an hour before serving. I make it the night before- always taste better if it sit over night. This is the original recipe. I always make a 2nd batch of the dressing cause I don't think that the one batch is quite enough. It's really easy to make and people love it.