Mouthwatering Monday: Tangy Broccoli Summer Salad

Summer is perfect for salads using in season fruits and vegetables. This salad was a hit at a 4th of July potluck this past weekend. Josh used to like it with strawberries. They add an extra bit of sweetness.

1 cup (fat-free) mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 medium bunch broccoli, cut into flowerets (about 6 cups)
4 cups loosely packed torn spinach
1/2 cup thinly sliced red onion
1/4 cup crumbled bacon
1/4 cup raisins
optional: strawberries and pine nuts

Mix dressing, sugar, and vinegar in a large bowl. Add remaining ingredients, mix lightly. Refrigerate for at least an hour.

Serves 10

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