
2 bunches broccoli
1 C shredded Cheddar cheese
½ C raisins
1/3 C chopped red onion
6 -8 slices bacon
½ C chopped walnuts or pecans
Dressing:
1 C mayonnaise
¼ C vinegar
2 – 4 tbsp. white sugar
Fry bacon until crispy, crumble and set aside. Cut broccoli into bite-sized pieces (enough to make about 4 Cups of florets).
Add the cheese, onion, raisins and nuts. Add dressing, toss salad and refrigerate 2 – 3 hours.
Add crumbled bacon and toss salad just before serving.
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