Cookbook:Broccoli Salad

| Broccoli Salad

This broccoli salad is often served at potlucks.

Ingredients

 * 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

Procedure

 * 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.

Notes, tips, and variations

 * 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).