2 bunches broccoli, stems peeled, buds and stems cut into bite-size pieces
10 slices bacon, cooked, drained and crumbled
1 red onion, sliced into thin rings and separated
1 cup mayonnaise or mayonnaise-style salad dressing
1 cup sour cream
2 tablespoons sugar
3 tablespoons vinegar
Combine broccoli, bacon and onion in large bowl.
Prepare dressing by combining all remaining ingredients. Pour over broccoli mixture and mix well. Refrigerate until ready to serve. Makes 6 servings.
Mrs. J.J.K., West Allis, requested the recipe for Chicken Breast Victoria, and Deb Boeldt, Jackson, requested the recipe for Pepperoni Pasta Salad Vinaigrette, both served at Barth's at the Bridge, Cedarburg.
Bruce Klug, head chef, sent the recipes.