March 28, 2007
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
1 Cup Mayonnaise
1/4 Cup Sugar
2 Tbs. Apple Cider Vinegar
**ARTS AND SERVICE LEAGUE LUNCHEON RECIPE**
In a large bowl, combine cran-raisins, broccoli, cabbage, walnuts, onion and bacon.
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.