Tuesday, July 15, 2014

Broccoli Salad

5 cups fresh chopped broccoli
1 pound bacon - cooked and crumbled
1 cup golden raisins
1 cup shredded carrots
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine
vinegar (or plain white vinegar)
1 red onion, chopped
1 cup sunflower seeds nuts


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a large bowl, combine the broccoli, bacon, onion, nuts, raisins, and carrots. Whisk together the mayonnaise, sugar and vinegar. Pour dressing over broccoli mixture, toss and refrigerate. Yields: 8 servings.

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