Broccoli Salad

I found this recipe in the early summer Penzeys Spice catalog. Instead of using raisins, I used craisins. I like the flavor of craisins and they add a nice color with the green broccoli. This is a great salad anytime of the year.

Ingredients

1 large head fresh broccoli, Steams discarded, cut into bite sized pieces
1/2 cup raisins or craisins
1/4 cup diced onions
1 T Italian salad dressing base (Penzey spice)
1 T water
1 cup mayonnaise
2 T vinegar
1/4 cup sugar
8 slices bacon, crisply fried
1 cup shredded cheddar cheese
1/2 tsp freshly ground pepper

Combine the broccoli, raisins or craisins, and onion in a serving bowl. In a small bowl, mix together the Italian Dressing base and water. Let stand 5 minutes and then add the mayonnaise, vinegar and sugar and whisk to combine. Pour over the broccoli mix. Refrigerate 3-4 hours or longer to soften the raw broccoli and blend the flavors. This can be made a day ahead. When ready to serve, crumble the bacon on top and sprinkle with shredded cheese. Shake on ground pepper.

Serves 6-8