Chef Rose
Ingredients
Instructions
| SALAD |
| 2 Cups Broccoli Florets |
| 6 oz. bag Cran-Raisins |
| 16 oz. bag Slaw |
| 1 Cup chopped Walnuts |
| 1 small red Onion, finely minced |
| 1/3 Cup Bacon Pieces, about 8 slices |
| DRESSING: |
| 1 Cup Mayonnaise |
| 1/4 Cup Sugar |
| 2 Tbs. Apple Cider Vinegar |
| **ARTS AND SERVICE LEAGUE LUNCHEON RECIPE** |
SALAD:
In a large bowl, combine cran-raisins, broccoli, cabbage, walnuts, onion and bacon.
DRESSING:
Combine Mayo, sugar, and Apple Cider Vinegar. Pour mixture over salad and mix thoroughly. Cover and refrigerate up to 24 hrs. prior to serving.
Makes 10 servings.