This recipe has been around for a long time but I still have requests for it and so here it is. Usually we serve it in the summer but every now and then it tastes great no matter what season.
Broccoli Salad
Approx 1½ pounds Broccoli Florets
1 lb. bacon- cooked crisp and crumbled
½ lb. Swiss or Monterrey Jack cheese (grated)
1 red onion
raisins, optional
Dressing
1 c. mayonnaise
¼ c. sugar
2 t. vinegar
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