Broccoli salad

MAKES 8 SERVINGS

8 slices bacon
1 medium bunch broccoli
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup raisins
1 cup mayonnaise
1/4 cup sugar
3 tablespoons red wine vinegar

Cook bacon crisply, drain and crumble into small pieces. Using only the florets and the most tender stem sections of the broccoli, chop into very small pieces. In a large bowl, combine bacon, broccoli, onion, celery and raisins. In a small bowl, combine mayonnaise, sugar and red wine vinegar; pour over broccoli mixture and toss to coat well. Cover and refrigerate for at least one hour, serve chilled.

Nutrition facts per serving: 267 calories, 22 g fat, 3 g saturated fat, 25 mg cholesterol, 15 g carbohydrates, 3 g protein, 348 mg sodium, 1 g fiber

Dorothy Sanders, Sycamore