Broccoli salad with mayonnaise

Ingredients for 1 servings:

• 2 broccoli or 1 pack of frozen broccoli
• 200 g cheese, grated
• 2 carrots
• 3 eggs, hard-boiled
• 1 pack of bacon cubes, not too lean
• 1 onion(s)
• 1 jar mayonnaise, regular, balance or for salad, as desired
• 2 tbsp vinegar
• 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Chop the broccoli into small pieces and bring to a boil in a pot of salted water. If you’re in a hurry, pour hot water from the kettle over the broccoli in a pot and let it steep. Once the broccoli is cooked, or if frozen, has reached the right firmness, drain the broccoli through a sieve and place it in a large salad bowl. Meanwhile, boil the three eggs in an egg cooker or a saucepan. Finely chop the onion and sauté in a pan with the bacon cubes until the bacon is tender. Remove the pan from the heat and set aside for later. Clean and peel the carrots and grate them with a fine grater or chop them to the desired size. Finely chop the slightly cooled eggs. Now add the carrots and eggs to the salad bowl with the sautéed bacon and onion, along with the broccoli. Add the grated cheese to the bowl. Add the mayonnaise. In the empty mayonnaise jar, combine the sugar and vinegar, close the lid, and shake well. Pour the resulting mixture into the bowl and gently mix all the ingredients together. Let the salad sit in the refrigerator for at least 30 minutes. Season to taste before serving.