Broccoli Salad

Belinda Jarrett brought this to a potluck. She got it from our church cookbook, a recipe submitted by Paula Pursel.

  • 1 head broccoli (1.5 lbs)
  • 8 slices cooked bacon, crumbled
  • ½ cup raisins
  • 1 cup mayonnaise
  • 2 Tblsp cider vinegar
  • 1/4 cup sugar
  1. Trim and clean broccoli. Cut the florets and stems into bite-sized pieces. Add bacon and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2-3 hours.

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