adapted from Angela's Kitchen
makes 6 servings
Prep time: 10 minutes
broccoli: 1.50, raisins: .25, walnuts: .50, bacon: .50, other stuff: .25)
Note on nuts: Angela uses sunflower seeds, but I didn't have enough; The sunflower seeds would be perfect for a nut-free salad, but if nuts aren't an issue I bet you could sub a variety of different nuts in this salad
5 C broccoli florets
1/2 C raisins
1/2 C walnuts
1/3-1/2 C cooked, crumbled bacon
2 Tbsp finely minced red onion (since Kip hates onions, I left this in a separate bowl to be added according to taste (And, yes, he is obscenely spoiled.))
3/4 C mayo (you're going to need gluten-free and dairy-free if that's what you need)
1-2 Tbsp cider vinegar (I've also used balsalmic to good effect and I'm betting lemon juice would kick butt too)
2-4 Tbsp sugar (original recipe called for 4, but I scaled it back to 3 and maybe could have scaled it back a bit more)
Cook your bacon. While it's cooking, make your dressing. Combine mayo, vinegar, and sugar. Whisk. I recommend starting with 1 Tbsp vinegar and 2 Tbsp sugar and then having a taste and adjusting it according to your needs for sweet and sour.
Cut your broccoli into bite sized (or smaller) pieces. Crumble bacon and add it. Add nuts and raisins.
Drizzle dressing on and then add salt and pepper to taste (I found I liked it without either).
Chill and then eat eat eat.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com