Cookbook:Broccoli Salad

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This broccoli salad is often served at potlucks.

• 7–8 cups (700–800 g / 1.5–1.8 lb) broccoli florets
• 7–8 slices of crisp fried bacon, crumbled (smoked bacon works well)
• 1 red or sweet onion, chopped (Vidalia are recommended)
• 1 apple, chopped (optional)
• 1 cup (80 g / 2.8 oz) raisins, plumped in boiling water
• 1 cup (250 g / 8.8 oz) mayonnaise
• ½ cup (110 g / 3.9 oz) granulated sugar (or equivalent artificial sweetener)
• ½ cup (40 g / 1.4 oz) pecans or sunflower seeds
• dash of cider vinegar or lemon juice

1. Whisk mayonnaise, sugar, and vinegar together.s
2. Mix remaining ingredients and combine completely in a large bowl.
3. Cover.
4. Cool in the refrigerator overnight before serving.

• Keep refrigerated.
• May be served with additional pecans or sunflower seeds sprinkled over the top.
• 2 bunches of broccoli should supply enough florets. If not, then add stems and stalk (peeled and chopped finely).