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.
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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