Half a cup of reduced fat mayo. But don’t be cray and think that’s all the mayo that’s going in this concoction. It’s two cups, a half at a time for mixing purposes. And put a bunch of the onions in. And about two capfuls of vinegar. I used apple cider but I don’t really care what kind you use. Also, add fresh ground pepper each time you add the mayo. I took that picture before I added the pepper. Pretend there is pepper in there.
Add 8 oz of cheese because cheese. Add a bunch of the crumbled bacon. You crumbled that, right?
Rinse and repeat the mayo/splenda/pepper/capful of vinegar dance until you’ve done this four times total with a half cup mayo each time. And make sure the rest of the onions and bacon gets in there. (STOP EATING THE BACON. PUT IT IN THE BOWL.)
Then add another half package of cheddar because CHEESE. But just a half.
Stir, stir, stir. I usually need to separate it and stir in another bowl.
Then put it back together for that magic.
This yummy (not at all healthy) broccoli salad is my go-to ‘please bring a side’-side. If I like the people I am visting, anyway. If I don’t, I’m probably just going to buy some macaroni salad at Harris Teeter on the way to the loser’s party. And then I’ll leave early.
*I don’t possess the skills to cook for less than ten people. Since my husband and I live alone most of the year, we usually have leftovers.
**My husband who reads cookbooks for fun and reads recipes ALL THE WAY THROUGH suggested I mix the Splenda and vinegar and mayo together first, in a seperate bowl. This sounds smart. I think you should try it.