broccoli salad
- 1 - 2 bunches broccoli, about 4 cups
- 1 cup shredded cheese - any kind
- 1/2 cup raisins
- 1/3 cup red onion
- 6 - 8 slices bacon, cooked and crumbled
- 1/2 cup nuts or sunflower seeds
- 1 cup mayonnaise
- 1/4 cup vinegar
- 2 - 4 tbsp sugar
Fry bacon until crispy, crumble and set aside.
Cut up broccoli flowerets into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerets.
Mix with cheese, onion, raisins and nuts. Add dressing, toss salad and refrigerate 2 - 3 hours.
Add crumbled bacon and toss salad again just before serving.
