chubba bubba's broccoli salad

Absolutely delicious! It is now a favorite that we’ll enjoy year round but it will be an especially nice accompaniment to a ham on Easter Sunday.

chubba bubba’s broccoli salad (Southern Living, December 2010)

½ package (16 ounces) package bacon

1 (12 ounce) package broccoli florets, chopped

1 (10 ounce) package cauliflower florets, chopped

1 cup (4 ounces) shredded Cheddar cheese

½ cup finely chopped carrot

¼ cup finely chopped red onion

½ cup mayonnaise (I used light mayo)

1 tablespoon sugar (I sprinkled a little splenda instead)

2 tablespoons red wine vinegar

Cook bacon in a large skillet over medium-high heat 10 to 12 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

Cook broccoli and cauliflower in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain well. Place cauliflower and broccoli in a large bowl. Add cheese, carrot, and onion.

Stir together mayonnaise, sugar, and vinegar. Pour over cauliflower mixture; toss to coat. Top with bacon. Cover and chill 1 to 8 hours.