Diane Clapp provided this recipe for Broccoli Salad that she created by combining several recipes. The recipe was requested by several in attendance at one of our Christmas Parties.
Diane’s Broccoli Salad
Yield: 6-8 servings
1-2 heads of broccoli – wash thoroughly and cut into small flowerets
6-8 slices of cooked bacon, crumbled
½ cup golden raisins (may use dried cranberries)
¼ cup sunflower kernels
1-2 cups shredded sharp cheddar cheese
½ cup chopped red onion (optional)
1 cup mayonnaise
2 Tablespoons white or apple cider vinegar
¼ cup sugar
Place broccoli crumbled bacon, sunflower kernels, raisins, and onion (if using) in a large bowl and mix. In a small bowl, mix dressing, stirring well. Add to broccoli mixture tossing gently.
***You can prepare ingredients and keep them separate until ready to use. Best to mix just before serving.
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