Peach Cobbler Pound Cake

In a large bowl, combine broccoli, bacon, cheese, and onion.

In a medium bowl, whisk together mayonnaise, sugar, and vinegar. Pour the sauce over the broccoli mixture and toss together until everything is evenly coated.

Broccoli salad can be served immediately, but it tastes better if you cover it and refrigerate it for 1 to 2 hours before serving. Leftover can be store in an secure container in fridge for up to 4 days.

** Recipe notes :

You should get about 7 cups of broccoli florets from the broccoli heads, which is roughly 28 ounces.

A great shortcut is to use packaged and prepared florets. You still need to chop some big pieces, but it saves a lot of time!

You can use white, yellow or red onions, whatever your preference.

There are many variations of broccoli salad, so feel free to add other ingredients based on your personal preference: dried cranberries, raisins, sunflower seeds, chopped pecans, etc.

You can make the following adjustments to the sauce: plain Greek yogurt instead of mayonnaise, and honey instead of sugar. You can also use honey mustard sauce if you don't want a creamy dressing, sour cream, or a milk-based dressing if you want it creamy but not mayonnaise.

Enjoy !