Cook bacon in large skillet over medium heat until crispy. Reserve few tablespoons of drippings. Crumble bacon and set aside. Cook onion in a non stick skillet just enough to take the strongness away from the onion, but DON'T cook long enough to change the color of the onion. Steam the broccoli until it brightens, but is still crunchy in texture. Allow to cool. Prepare the dressing in a small bowl. Whisk together all ingredients, except bacon crumbles, cheese, onion, and broccoli, until smooth. In large bowl, combine bacon, broccoli, onion, and cheese. Add dressing and stir well to coat all the broccoli. Cover and refrigerate until cool and ready to serve. At least an hour or two.
I feel when this is made the day before the flavors blend together nicely and the bitterness of the vinegar and lemon juice aren't so powerful. It is not necessary, however.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 219 (76%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||32 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 31mg||10 %|
|Sodium 444.4mg||15 %|
|Potassium 438.9mg||12 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 7g|
|Protein 8.8g||13 %|
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Calories per serving: 287
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