Broccoli Salad
Claire Evans - Dallas, TX
Ingredients:
2 bunches broccoli, florets only (5 to 6 cups florets)
1 medium red onion, chopped
1/2 cup CranRaisons
10 slices bacon, fried and crumbled
1/2 cup Spanish Nuts
Dressing:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoons sugar
Preparation:
Separate florets from broccoli stalks and blanch so they are crunchy yet deep green in color. Don’t overcook the broccoli or it falls apart.
Combine salad ingredients; top with dressing mixture. Chill and serve.
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