Broccoli-Carrot Salad

• 1 1/2 pounds fresh broccoli
• 1 cup scraped, sliced, or shredded carrot
• 1 cup (4 ounces) shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 to 3 tablespoons sugar
• 2 teaspoons red wine vinegar
• Lettuce leaves (optional)
• 8 slices bacon, cooked and crumbled

1. Remove broccoli leaves and cut off tough ends of stalks; discard. Wash broccoli thoroughly and cut into flowerets. Blanch broccoli in boiling water 10 seconds. Plunge into ice water to stop cooking; drain well.
2. Combine broccoli, carrot, and cheese, tossing gently. Combine mayonnaise, sugar, and vinegar; stir well. Add mayonnaise mixture to broccoli mixture and toss gently.
3. Spoon broccoli mixture onto lettuce-lined salad plates, if desired, using a slotted spoon. Sprinkle with bacon and serve immediately.

fresh broccoli, carrot, cheddar cheese, mayonnaise, sugar, red wine vinegar, bacon

Taken from www.myrecipes.com/recipe/broccoli-carrot-salad (may not work)