Broccoli Salad

Southern Broccoli Salad
If you're from the South, you've probably had some variation on this classic picnic salad. It goes great alongside sandwiches or steaks and it keeps very well in the fridge all week as a go-to side for lunch or dinner.

What You Need:
3-4 heads of broccoli - washed and chunked into bite sized pieces
2 bell peppers - washed and chunked into bite sized pieces (Again, I was using up crisper ingredients - Any kind salad veg that isn't going to be easily waterlogged will work here - cherry tomatoes, sliced carrots, radishes, etc...)
6 pieces of bacon - crispy and chopped up
small tub of blue cheese (or gorganzola) - crumbled or cut in small pieces
1 cup of toasted, chopped walnuts
*1/2 onion - small dice
*1/2 c. raisins (golden, preferrably)
        * = optional ingredients
Dressing:

1/2 c. mayo
1/2 med. tub of sour cream (about 1 1/2 c.)

 2 t. of white vinegar
3 T. of white sugar
2 t. salt
1 t. pepper

 I had broccoli and a head of cauliflower to use up, so we went that direction. Put all of your veges and bacon in a large bowl. Combine the dressing ingredients in a separate bowl - taste and adjust seasonings. Pour dressing over veges and toss to coat. Serve chilled.

This makes a very large bowlful - cut the recipe in half if you are just making it as a single meal for a small number of people.