Easter Salad Recipes from Razzle Dazzle Recipes
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Broccoli Waldorf Salad

2 Cups Mayonnaise (no substitutes, please)
1 Cup Sugar
6 Tablespoons Red Wine Vinegar

Whisk ingredients together until smooth. Store in a non-metallic container in the refrigerator at least 24 hours before use.

6-8 stalks Broccoli, uncooked
2 Red Apples, firm fleshed
1 Cup Raisins
1 Cup Pecans, chopped
1/2 pound Bacon

Partially freeze bacon. Thinly slice across strips and fry until just done. Drain. Chop broccoli flowerets into bite-sized pieces; discard stalks. In a large bowl, combine broccoli, raisins, pecans, and bacon. This can be done several hours before serving and stored, covered, in the refrigerator. Just before serving, chop the apple (unpeeled) into bite-sized pieces. Add to the salad. Pour on about 3/4 of the dressing and toss well. Add additional dressing as desired and needed to lightly coat the salad.


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