6stripsbacon (I prefer thick cut)cut into small pieces
5-6cupsbroccoli floretssee note
1/2cupraisins(I used golden raisins)
1/2cupshredded cheddar cheese
1tablespoonbacon fatfrom frying the bacon
1tablespoonwhite or cider vinegar
Salt & pepperto taste
Cut the bacon into small pieces (I use kitchen shears to make this easy) and fry in a skillet over medium-high heat until crispy (about 10 minutes).
Meanwhile, prep the remaining salad ingredients and add them to a large bowl.
Once the bacon is done, take it out of the skillet and transfer it to a paper towel lined plate. Add one tablespoon of the remaining bacon fat to a small bowl that you'll make the salad dressing in.
To the salad dressing bowl, add the mayo, sour cream, vinegar, and sugar. Stir until smooth. Taste and adjust if needed (e.g. add more sugar or vinegar).
Pour the dressing over the salad and toss (add the bacon in as well). You can serve it right away or cover the bowl tightly and let the flavors meld for an hour or two prior to serving. The salad will last for a few days in the fridge.
I recommend buying a bit over a pound of broccoli (up to 1.5 pounds) because by the time you trim the stems and cut it into florets, you'll end up with about a pound of broccoli florets, which equals roughly 5-6 cups.
Be sure to dry off the broccoli well if you've rinsed it.
This salad is very forgiving! Feel free to leave an ingredient out if you don't like it... e.g. omit the cheddar. Or add more/less of an ingredient.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.