Serves: 6
Total Calories: 468
Trim off large leaves of broccoli, remove the tough ends of lower stalks and wash broccoli thoroughly. Cut florets and stems into bite-size pieces. Place in a large bowl. Add bacon, green onions, raisins, and nuts. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2–3 hours.
This Broccoli Salad recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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