|1||large||broccoli florets||head washed and drained, trimmed, use florets only no stems*|
|1/2||pound||bacon||fried crisp and crumbled|
|2||tablespoons||red wine vinegar|
|3/4||cups||mayonnaise||or 1/2 light mayo 1/2 light sour cream|
In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon.
In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar.
Mix well and pour over broccoli mixture.
Toss gently, refrigerate, covered, overnight and toss gently the next day when ready to serve.
First published: 1996-01-27 last updated: 2014-04-06
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