Ingredients:
Salad:
2 bunches fresh broccoli, broken into flowerets
1 pound bacon, cooked and crumbled
1 cup raisins
1 large chopped red onion
1-1/2 cups grated Cheddar cheese
Dressing:
1 cup mayonnaise
1/4 cup red wine vinegar
3 Tablespoons sugar
Procedure:
1. Cook broccoli until crisp, yet tender, then drain well.
2. Toss all ingredients together, including dressing, and refrigerate for 24 hours.
Serves six people.
