A colorful Fall Salad that it's easy to make, but you have to make it ahead of time because it requires a little chilling; it would probably work without chilling as well. This recipe yields 10-12 servings, so if you are going to make it for a smaller family just halve it.
INGREDIENTS:
1 Cup mayonnaise (I used Miracle Whip)
1/4 Cup Sugar
2 T. vinegar
8 Cups Broccoli florets
1 can (11 ounces) mandarin oranges, drained
1/2 Cup chopped red onion
6 to 8 bacon stips, cooked and crumbled
1/2 Cup raisins
In a small bowl, whisk mayonnaise, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon, and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Yield: 10-12 servings
INGREDIENTS:
1 Cup mayonnaise (I used Miracle Whip)
1/4 Cup Sugar
2 T. vinegar
8 Cups Broccoli florets
1 can (11 ounces) mandarin oranges, drained
1/2 Cup chopped red onion
6 to 8 bacon stips, cooked and crumbled
1/2 Cup raisins
In a small bowl, whisk mayonnaise, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon, and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Yield: 10-12 servings
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