Broccoli Salad

8 slices bacon
2 heads fresh broccoli chopped and steamed
2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Place bacon in large, deep skillet. Cook over medium- high heat until cooked. Drain and crumble.
In a large bowl combine broccoli, cheddar, onion and bacon. Prepare dressing in a small bowl whisking together red wine vinegar, sugar, pepper, salt, mayo and lemon juice. Combine dressing with salad. Cover and refrigerate up to two hours and serve.

To make this easier, I use pre-cooked bacon and frozen broccoli florets I steamed in the microwave. The original recipe did not have the broccoli cooked but the broccoli was too hard to eat especially for little ones. This is a great pot luck dish and is even better as leftovers!