Well, I didn't win Masterbacon. But that's O.K. Fun was had, bacon was eaten and fingers were wiped on napkins over and over and over.
Here's the recipe, if you'd like to make my entry for yourself.
Tart and Tangy Broccoli Salad with Bacon Rosebuds
2/3 cup sour cream
2 tablespoons apple cider vinegar
2 teaspoons sugar
1/4 teaspoon salt
1 large head broccoli (1.5 pounds, cut into florets)
6 oz. bacon
1/2 small red onion, chopped
1/2 cup dried cranberries
1. In a small bowl, whisk together the sour cream, vinegar, sugar, salt and pepper. Set aside.
2. Heat a medium sized pot of water to boiling. Add broccoli to water
and cook 3 minutes until tender, but still crisp.
3. Meanwhile, make Bacon Rose Buds
or just cook strips of bacon in microwave and then cut in to small pieces.
4. In a large bowl add cooled broccoli, red onion, cranberries and
bacon. Toss with sour cream mixture to combine. Serve or refrigerate
Substitutions: light mayo can be used instead of sour cream, and raisins
or golden raisins can be used instead of dried cranberries.