This broccoli salad recipe is from my mother-in-law Martie and is always a crowd pleaser at family events and church picnics. The combination of bacon, cheese, and raisins gives it a sweet and salty taste.
Ingredients
- bacon: 1 pound
- head broccoli: 1 piece (to taste)
- red onion: 1 piece (chopped)
- golden raisins: 1 cup
- sharp Cheddar cheese: 1 pack (8 ounce pack, shredded)
- mayonnaise: 0.75 cup
- white sugar: 0.25 cup
- white vinegar: 1 Tbsp
Metric Conversion
Stages of cooking
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl.
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Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
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Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.
