How I missed this in so many years of church potlucks, who knows!

When friends of my parents brought a bowl along for supper last month, I couldn't get enough -- and was I ever glad they were going on vacation and thus wanted to leave the leftovers behind!

I was assured that there'd be recipes in every church cookbook. I didn't even need to search that far for there were two entries, one from my own sister! right there in the family cookbook we published three years ago!

This is her version. Since she feeds a husband and two teenage boys, I figure it's man and kid tested. With less mayonnaise, her version and my slight variation of it, are lighter than that last month's.

My only complaint is that it feels wasteful to throw away so much broccoli, all but the very green tops. If it were winter, I'd have saved them for vegetable soup or a broccoli something. I hope YOU will.

Broccoli notwithstanding, this hardly qualifies as diet food. Besides that, a half-cup serving felt a little skimpy. I fixed that alright: I had another serving, for dessert!

BROCCOLI, BACON & RAISIN SALAD with CHEDDAR
Active time: 15 minutes if the bacon's already cooked, otherwise 20
Time to table: 15 minutes if the bacon's already cooked, otherwise 25
Makes 5 cups

8 slices bacon, cooked crisp and crumbled (see ALANNA's TIPS)

1/2 cup Hellman's Light mayonnaise
1/2 cup shredded cheddar cheese
1/3 cup currants or raisins (see TIPS)
1/4 cup red onion, chopped
Zest from half a lemon
Small splash lemon juice, about 2 teaspoons (see TIPS)
2 tablespoons sugar
3 bunches broccoli, about 2 pounds

If needed, cook the bacon in a large skillet over medium high. Drain on paper towels and when cool, crumble into small pieces.

While the bacon cooks, whisk together all the ingredients except the broccoli in a large bowl. Cut off the greenest parts of the broccoli and cut or break into bite-size pieces, reserving the stalks for another use. Stir the broccoli and the bacon into the mayonnaise mixture, stirring until coated.

NUTRITION ESTIMATE
Per 1/2 Cup: 119 Cal (64% from Fat, 16% from Protein, 20% from Carb); 5 g Protein; 9 g Tot Fat; 3 g Sat Fat; 6 g Carb; 1 g Fiber; 65 mg Calcium; 0 mg Iron; 293 mg Sodium; 14 mg Cholesterol, Weight Watchers 3 points


ALANNA's TIPS

• For even pieces and faster cooking, slice the strips before cooking. If you like, cook a whole package of bacon; break into pieces (if you didn't cut it first) and freeze for later. Save the bacon grease for later, too -- I keep a covered jar in the frig and just add to it whenever I cook bacon, use a smidge or two for morning eggs, some stir fries, etc.
  
• Currants are a little less sweet than raisins. In addition, since they're a little smaller, they distribute better, just like mini vs regular chocolate chips in cookies.
  
• You could substitute a little vinegar for the lemon juice.
  

SOURCE
Adanna