½ pound bacon (chopped into very small pieces (about ¾ cup cooked))
2 heads fresh broccoli (cut into bite sized pieces with stems discarded (I had about 10 cups))
½ red onion (sliced thin)
¾ cup raisins (I used half raisins, half dried cherries)
¾ cup pepitas or sliced almonds
¾ cup mayonnaise
¼ cup sour cream
¼ cup white sugar
2 tablespoons apple cider vinegar
Place bacon pieces in a heavy bottom skillet or dutch oven and cook over medium high heat, stirring occasionally. Once the bacon starts to brown and the oil starts to bubble, reduce heat to medium. Continue to lower heat and stir bacon until all of the fat has rendered and it is fully cooked. Drain and set aside.
Cut the broccoli into bite-size pieces. Prepare a large bowl of ice water. Boil a large pot of water and cook the broccoli for about 30 seconds and immediately transfer to the ice water. Drain and set aside.
Cut the onion into very thin slices. This step is optional but encouraged: soak onion in a bowl of cold water for about 30 minutes. This will make it less intense but still give you that great onion flavor.
To prepare salad, combine blanched broccoli with cooked bacon, raisins, pepitas/nuts, onions and
broccoli in bowl.
Prepare the dressing by mixing the mayonnaise, sour cream, sugar and vinegar together until smooth.
Add the dressing to the salad. Toss to combine.