A luncheon of fresh spring salads just can't be beat, and this one is a definite southern favorite.
1 large bunch broccoli, broken into florets
1/4 cup red onion, chopped
1/2 cup raisins
1/2 cup cashews
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup sugar
In a large bowl, combine first 4 ingredients. In a small bowl, combine mayonnaise, vinegar and sugar; and pour over broccoli mixture. Toss until dressing covers entire mixture. Refrigerate several hours before serving so dressing will marinate broccoli. Note: For variation, add 8 slices bacon, cooked and crumbled; replace cashews with 1/4 cup chopped pecans.