1 cup mayonnaise (light or regular)
2 tablespoons white wine vinegar
2 tablespoons granulated white sugar
SALAD:
8 cups broccoli florets (1 large bunch)
1 cup diced red onion
1 cup halved grape or cherry tomatoes
1/2 cup raisins
1/2 cup cashews
In a medium bowl, stir together the dressing ingredients and set aside. Rinse the broccoli floret ends into bite-sized pieces (including stems). Place the broccoli in a large bowl. Add the onions. Add just enough of the dressing to coat the broccoli- add a little, toss, add a little more- until you have coated the broccoli lightly with the dressing (you may not use it all). Add the tomatoes, raisins, cashews and bacon. Gently toss to blend all of the ingredients evenly. Add more dressing, if needed (only if the salad is looking dry). Refrigerate until ready to serve. Can be prepared up to a few hours in advance, but it's best to toss with the dressing about an hour before serving.