Broccoli Salad Recipe

This is kind of a copy cat recipe, so to give credit where it is due you can (or used to be able to) find this variety of broccoli salad on the Ruby Tuesday's Salad Bar. I haven't been to a Ruby Tuesday's in years - so I don't really know if they still have it or not. Either way - that's where I fell in love with this particular variety of broccoli salad.

It's so quick, easy and can be made ahead of time. It's even better when you make it the night before!

INGREDIENTS

• 1/3 cup hot water
• 1/4 cup sugar (or 1/8 cup Splenda)
• 1/4 cup white vinegar
• 1 cup Olive Oil Mayo (olive oil mayo is just a preference of mine and mayo/miracle whip will work)
• 2 heads broccoli cut into small pieces
• 16oz grated sharp cheddar cheese 
• 2 lbs bacon cooked crisp and crumbled or Real Bacon Bits
• 1/2 of a small red onion minced
• (optional) dried cranberries or raisins - I usually only add these for holidays

INSTRUCTIONS

Add broccoli to a large mixing bowl
In a separate cup/bowl dissolve sugar in hot water (I use a measuring cup + the microwave)
Pour sugar water over broccoli slowly making sure it covers. Stir and let sit about 5 minutes.
Add vinegar. Toss broccoli to coat.
Add all remaining ingredients and mix well.

• Note: I add the Mayo last to judge if I really want a cup or a little less or more. This varies depending on how moist the salad seems already (and maybe my mood). 

Let sit in the refrigerator for at least two hours. The longer it sits the more the wet ingredients flavor the broccoli. This can even be made ahead up to 24 hours before.

This is always a big hit at gatherings with family and friends. There is almost never any left. Added bonus, my brother-in-law who claims to hate onions eats at least two helpings! Most of the ingredients are fresh and will keep up to several days in the fridge.