Recipe Swap Sunday: Broccoli Salad

Kellie, if you’re reading this, STOP NOW and go find another blog to visit.

Anyone else who hates mayonnaise, you may want to follow her.

Typically, I’m in your camp. I can’t stand mayo! Or ketchup, for that matter. There are few other things, too, like Cream of Mushroom soup, but I’ll spare you the whole list. Today’s recipe offends the mayo-haters, but I must post it anyway, and I’ll tell you why.

Friday is my mama’s birthday, and I’m flying out to visit her for the weekend. This is her recipe and one that my family (kids included!) requests throughout the summer. It goes especially well with burgers on the grill. Without further ado …

Mama’s Broccoli Salad

• 2 broccoli crowns, chopped
  (3-4 cups)
• 6 pieces bacon
• ¼ red onion, diced
• 1 c cherry tomatoes, halved
• ¾ c mayonnaise
• ¼ c sugar

Cook the bacon until crispy. Drain and cool, then crumble.

Toss chopped broccoli, onions, crumbled bacon and tomatoes in a bowl. Top with mayo. Add the sugar gradually until it reaches the tangy-ness level you prefer. Mix well.

Note: This salad does not keep well. You can make it ahead and refrigerate up to 6 hours. After that, discard any leftovers.