It tastes better than it sounds. Really it does.
The first time I saw this recipe, I was pretty firmly convinced there was no way in the world I would actually taste, much less enjoy, it. I was wrong. My mother-in-law, Betty Reed, makes this dish and thanks to her I have a cookbook, "Food in the Fast Lane," containing the recipe.
Broccoli-cheese-raisin salad may sound like an odd dish, but it really is delicious. It goes particularly well with ham and turkey.
Try it. You'll like it.
1 bunch broccoli, course chopped (or you can buy a bag of broccoli crowns and chop those)
1 cup shredded cheddar cheese (I like sharp cheddar)
1 cup golden raisins (I have also made this with regular raisins. It tastes great either way)
3/4 cup mayonnaise (I always use Duke's)
1/4 cup sugar
1/4 cup vinegar
1/2 to 1 cup cashew halves (the more, the better I say)
Combine chopped broccoli, cheese and raisins in a large bowl. In a small mixing bowl, combine sugar, mayonnaise and vinegar. Mix well. Pour vinegar mixture over broccoli mixture. Toss well to coat. Top with cashews. Chill until time to serve. (Note: the longer the broccoli has to marinate in the vinegar mixture, the better. This is another one of those tastes-even-better-on-the-second-day recipes.)