This is very similar to the beloved dish at 1900 Fare at the Grand Floridian. Their version of broccoli salad has cashews, but the classic version does not, and is just as good. My version also uses 1/2 cup mayo and 1/2 cup plain yogurt for a deeper flavor (instead of 1 cup mayo), and I sometimes substitute Craisins for raisins. This is an easy dish with few ingredients that makes for a refreshing side to a sandwich, and will last a day or two in the refrigerator.

If I were making this for myself, I would leave out the bacon, and probably find it even better for my own tastes. Obviously, this is not going to happen on a Fort Wilderness trip with Captain Bacon, or he would probably get all emotional and drone on about how the smell of frying pork takes him back to his childhood and how much more his momma loves him than I do.  And then he would start loudly wishing for the freshly cut bacon at the Trail’s End brunch, and we will have a camping food fail. 

1 1/2 lb broccoli florets
1/4 cup cashew halves (can omit)
1/4 cup bacon, chopped
1/4 cup red onion, diced and sauteed
1/4 cup Craisins (1900 Fare uses raisins)
1/2 cup Blue Plate Mayonnaise (1900 Fare uses 1 cup)
1/2 cup plain yogurt (omit if using 1 cup mayo)
1 tbsp Sugar
dash Salt

Boil boil broccoli for just a couple of minutes, and then cool immediately in ice water. Broccoli should still be on the raw side but with a little tenderness. Make sure to drain it completely. Combine the sauteed onion with the Craisins, mayo, yogurt, sugar, and cashews (if used). Add the broccoli and bacon, and season with salt and pepper. Keep refrigerated.

If you plan to go to the park the next day, this makes a nice snack to take along in your small cooler.