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Broccoli & Bacon Salad
SERVES 10 TO 12

INGREDIENTS:
*FLORETS FROM 4 LARGE STALKS BROCCOLI
*½ TO ¾ LB. BACON, COOKED, COOLED CUT CROSSWISE INTO ½ " PIECES
*1/2 - 15 OUNCE BOX RAISINS
*1/2 CUP FINE DICED RED ONIONS, LESS IF DESIRED
*6 TABLESPOONS DRY ROASTED SUNFLOWER KERNELS

DRESSING:
1 CUP MAYONNAISE (LOW FAT IF DESIRED)
1 CUP SOUR CREAM (LOW FAT IF DESIRED)
½ CUP SUGAR
2 TABLESPOONS RED WINE VINEGAR

PROCEDURE:
PLACE FIRST 5 INGREDIENTS INTO A LARGE MIXING BOWL
PREPARE DRESSING, ADD TO BROCCOLI MIXTURE AND TOSS

UNTIL ALL INGREDIENTS ARE WELL COATED WITH DRESSING
COVER AND REFRIGERATE 2 OR MORE HOURS BEFORE SERVICE

ENJOY. WILL KEEP IN REFRIGERATOR 3 OR 4 DAYS

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