Broccoli Salad with Turkey Bacon and Sharp Cheddar Photo Susie Iventosch

I have always loved broccoli salad, but you don't seem to find it in too many places. And, when you do, it usually has raisins, and sometimes mayonnaise or yogurt. I really love this recipe, because it uses a simple vinaigrette of olive oil and a combination of rice and cider vinegar. The cider vinegar gives it just a hint of sweetness, but it's not too sweet. The turkey bacon adds a salty touch and a bit of protein while the broccoli has such a good crunch! This salad travels well in lunch boxes, too.
In case you read the Thin Mint Brownie recipe from last week, please bake them at 350 degrees. I inadvertently omitted the oven temp!

INGREDIENTS
6-8 cups chopped fresh broccoli, including florets and stems (one large bunch)
1 red onion, chopped
2 tablespoons olive oil
4 slices turkey bacon
1 cup grated sharp cheddar cheese
Dressing
1/4 cup unfiltered cider vinegar
1/4 cup rice vinegar
1/2 cup olive oil
1 teaspoon lemon pepper
Salt and pepper to taste
Mix well in a jar with a tight-fitting lid.

DIRECTIONS
Heat oil in a sauté pan and cook onions over medium-high heat, until beginning to get brown and crispy. Set aside and cool to room temperature.
Cut broccoli into small, bite-sized pieces, including the florets as well as the stems. Put into a salad bowl.
Heat bacon in microwave for about 2-3 minutes, until it starts to get crispy. (Turkey bacon is pre-cooked, so this is just to crisp it up a bit.) Break into small pieces. Toss in with broccoli.
Add grated cheddar and toss all together with dressing.
Serve at room temperature along with some yummy bread!

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