Belinda Jarrett brought this to a potluck. She got it from our church cookbook, a recipe submitted by Paula Pursel.
- 1 head broccoli (1.5 lbs)
- 8 slices cooked bacon, crumbled
- ½ cup raisins
- 1 cup mayonnaise
- 2 Tblsp cider vinegar
- 1/4 cup sugar
- Trim and clean broccoli. Cut the florets and stems into bite-sized pieces. Add bacon and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2-3 hours.