"This recipe was given to me by a family member in Williamsville, N.Y.," Susie Roy writes. "It is a tasty salad that is delicious made ahead for lunch or dinner. It never lasts long at my house."
1 cup mayonnaise
1/2 cup sugar
1/4 cup cider vinegar
2 1/2 pounds or 2 big bunches broccoli
1 cup shredded sharp Cheddar cheese
1/2 pound bacon, crisp-fried and crumbled
Whisk together mayonnaise, sugar and vinegar and set aside. Cut broccoli into florets and combine in large bowl with cheese and bacon. Toss with mayonnaise dressing. Cover and chill overnight before serving. Makes about 6 servings.