Tiffany's Broccoli Salad
- 10 cups Broccoli Florets, cut into bite-sized pieces
- 1 small Red Onion, diced
- 1/2 cup Raisins
- 1 can of sliced water chestnuts, drained
- 1 cup Mayonnaise
- 1/3 cup White Sugar
- 3 tablespoons Apple Cider Vinegar
- 2/3 cup Cashews
- 1/3 cup Sunflower Seeds
- 5 slices Bacon, cooked and chopped
- Whisk together the Mayo, Sugar & Vinegar in a large bowl- toss in the Broccoli, Onions, Raisins & Water Chestnuts. Refrigerate for at least 2 hours.
- Before serving- mix in the Bacon, Cashews & Sunflower Seeds.
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