Jan’s Broccoli Salad

Serves six to twelve people.

  

For the Salad:

  • 3 Large Broccoli stems with florets (or combination of broccoli and cauliflower)
  • 1 lb. bacon fried crisp and crumbled up very small (or use just a few slices rather than a whole pound!)
  • 1/2 cup raisins or dried cranberries (I prefer cranberries)
  • 1/2 cup toasted sliced or slivered almonds
  • 1 small red onion, halved and thinly sliced
  • a big handful of shredded sharp cheddar cheese 

Peel broccoli stems and cut into bite-sized pieces. Cut up the florets into ~1cm square pieces, and add to the stems with the bacon, raisins, almonds, red onion, and cheese (if using). Toss with following dressing:
Creamy Cider Dressing:

  • 1 cup mayonnaise (the real stuff tastes best)
  • 3 Tbsp sugar, or less if preferred
  • 2 tbsp. cider vinegar

Mix the dressing ingredients together with a whisk.

Add the dressing to the broccoli mixture, and allow to mellow for a while before serving. Keeps well for one day.

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