- Angela Creighton
Serves/Makes:4 to 6 servings
- 2 bunches fresh broccoli
- 1 cup (225 ml) mayonnaise
- 2 tbsp (30 ml) red wine vinegar
- 1/4 to 1/2 cup (125 ml) sugar (depending on taste)
- 1/2 to 3/4 pound of bacon (cooked and chopped)
- 1 small onion, chopped fine
- 1 cup (225 ml) raisins
- Cut off broccoli florets from stems.
- Discard stems or save for another use.
- Combine remaining ingredients and toss with broccoli florets.
- Refrigerate, preferably overnight.