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BROCCOLI TOMATO SALAD
2 crisp broccoli crowns, washed and trimmed into bite sized pieces
1 cup grape tomatoes, washed and halved
1 very small red onion or 1/2 large, trimmed into thin rings
Juice of 1 lemon
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
3 tablespoons hot bacon grease
8 slices bacon, cooked & crumbled*

• Bring a large pot of salted water to a boil and add broccoli until crisp, about 8 minutes.
• Cook bacon until crisp reserving fat for the salad. Any additional bacon fat I store in pyrex in the refrigerator until the next time I make green beans and then add it to the beans for flavor.
• While bacon is cooking whisk together the lemon juice, vinegar, sugar, salt and pepper.
• Halve tomatoes and slice the onion, tossing them both with the vinegar mixture.
• Crumbled bacon over the tomato mixture and toss well.
• Drain the broccoli well.
• Pour tomato mixture over broccoli and toss well. I like to use my Tupperware marinader so I can turn it frequently to coat everything well.
• Chill at least 4 hours, but preferably overnight.

*I make the whole pound and save the extra for BLTs.

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