Broccoli Salad

From http://inthekitchenwithkath.com

Inspired by a recipe in the St. John the Baptist Episcopal Church Cookbook

Serves 4

4 slices bacon

14 ounces (about 4 - 5 cups when cut up) broccoli

1/3 cup red onion, diced

3 tablespoons chopped peanuts

(3 tablespoons raisins, optional)

¼ cup mayonnaise

1 tablespoon honey

1 tablespoon rice vinegar

1. Fry the bacon until crisp. Set aside.

2. Wash the broccoli. Peel off the tough outer layer of the stalks and cut the stalks into small pieces. Cut the florets into smaller pieces. Put the broccoli in a bowl.

3. Crumble the bacon. Add the bacon, red onion, peanuts and, if you're using them, the raisins to the broccoli.

4. Stir the mayonnaise, honey and vinegar together. Pour over the salad and toss well to distribute the dressing throughout the salad.