Broccoli-Carrot Salad

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Oxmoor House


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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

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