Makes about 8 cups

Ingredients

2 pound bag of broccoli florets (in salad section)

1 pound of bacon -fried, drained & crumbled (I used walmart brand low salt)

2 cups of cubed colby jack cheese

1/2 onion diced small (0ptional -any kind of onion)

2 cups of real mayonnaise

4 1/2 Tablespoons apple cider vinegar

1/2 cup sugar

Directions

Fry, drain and crumble bacon and set aside.

Cube cheese into 1/4-1/2 inch cubes however you desire and set aside.

Cut broccoli tops off stems and into bite sized pieces and set aside. I prefer smaller pieces.

If you choose to use onion, dice the onion and set aside.

Combine Mayonnaises, vinegar and sugar in a bowl. Whisk together until combined.

Add bacon, cheese, onion, and broccoli.

Use a large spoon to fold the mixture together until combined.

Best if chilled overnight before serving. I usually store it in a gallon sized ziplock bag until time to serve. I turn the bag over every time I go to the fridge to mix the dressing into the salad. When time to serve, pour it into a serving bowl.

Note: I prefer the salad without the onion, but many people like it with the onion. Different onions add different flavors.