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4 cups broccoli flowerettes
1 cup shredded cheese-any kind
1/2 cup raisins
1/3 cup red onion
4-6 slices bacon
1 cup cherry or grape tomatoes
3/4 cup mayonnaise
2 tbsp. wine or sushi vinegar
Fry bacon until crispy, crumble and set aside.
Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.
Add all ingredients and toss. Refrigerate for 2-3 hours and toss again before serving.