This broccoli salad will make your picnic a hit. Everyone loves it and will come back for seconds and thirds.
Ingredients
- ¾ pound bacon
- 2 heads broccoli, cut into florets
- ½ cup chopped red onion
- ½ cup raisins
- 1 cup mayonnaise
- ½ cup white sugar
- ½ cup distilled white vinegar
- salt and ground black pepper to taste
Directions
Step 1
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
Step 2
Place broccoli, onion, raisins, and bacon in a large bowl.
Step 3
Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 382 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat5g | 26% |
Cholesterol26mg | 9% |
Sodium506mg | 22% |
Total Carbohydrate28g | 10% |
Dietary Fiber3g | 9% |
Total Sugars21g | |
Protein8g | |
Vitamin C68mg | 340% |
Calcium46mg | 4% |
Iron1mg | 6% |
Potassium412mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Marianne
- 12 years ago
A neighbor friend just gave me this same recipe a few days ago, minus the raisins. She said it’s her family’s favorite salad, and is so delicious, the dressing is what makes the whole thing wonderful. I’m getting some fresh broccoli when I get to the grocery store tomorrow!
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- by: Kimjag
- 12 years ago
I have been looking all over for a Broccoli Salad that was similar to a salad that was served with a local fish fry that my family fell in love with. I have combed the internet and have tried 6 so far then I tried this recipe. This by far is THE BEST!. As a matter of fact this recipe even topped the original salad we loved so much. I do recommend however since I made this twice in a 24 hour period LOL, that you do not drain the bacon grease. It is not that much grease and the flavor goes throughout the entire salad. What an awesome salad! Thanks Dina for sharing this!
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- by: Luv2cook
- 12 years ago
I loved this salad, although I did make a few changes. I used only 1/2 pound bacon just for the saltyness, used sliced red grapes instead of raisins,(green would work too) I don’t use sugar, so I whisked together 1/8 cup of warmed honey with the mayo, and I used 1/4 cup of apple cider vinegar, and 2 tablespoons sliced and toasted almonds. Everyone loved it, no leftovers!
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- by: Happyschmoopies
- 12 years ago
I have made variations of this broccoli salad for years. I used craisins instead of raisins and added about 3/4 cup of grated cheddar cheese. I made the sauce as is and thought it was a little sweet for our taste. I added a little more mayo and vinegar and it was perfect. If you like it really sweet – I would make as is. If you prefer a tangier sauce I would start with 1/4 cup of sugar and adjust according to your taste. Thanks for the recipe, Dina!
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- by: Sarah Jo
- 12 years ago
Because I’m low on mayonnaise, I used half mayonnaise and half sour cream. The mayonnaise/sour cream I used are reduced fat. I threw in a half cup or so of shredded sharp cheddar cheese. I liked the combination of ingredients together which surprized me–it was a wonderful salty/sweet combination. Not something that I would make every day because of the calorie count but for those PMS cravings, this is just what I wanted while still eating semi-healthy. Hey, broccoli is healthy! 😉
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- by: 4Cap
- 12 years ago
Great recipe. I made it healthy by substituting turkey bacon, light Hellmon’s mayonnaise, and Splenda. Also used mixed gold and brown raisins to vary the flavor a bit. It tasted as good as the original version. Even the skeptical people at my office loved it (and I didn’t tell them it was healthy!)
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- by: Brandiginn
- 12 years ago
I love, love, love this salad! I like to blanch the broccoli so it’s just slightly tender. I also use half sour cream, half mayo, grapes instead of raisins, and add white cheddar cheese. Sometimes I add some carrots for color. It’s sooo good! I’m going to try using cranberries the next time I make it.
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- by: Ttkc
- 11 years ago
Very good, I’m sure, as is. This is just to let you know that I had to leave out the nuts and raisens to please my husband and it was still good. I also only had mozerella cheese and it was fine, but I think it will be much better as instructed with the sharp cheddar. I think next time, I will use the wine vinegar as one reviewer suggested, and maybe cut back alittle on the mayo.
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- by: Amanda Nicole
- 11 years ago
This is a great starter for a basic, delicious broccoli salad. If you’re trying to eat healthier, you can cut the amount of mayonnaise, sugar, and red wine vinegar (which I use in place of white vinegar) in half like I did and it will still taste great – the flavors will still be very pronounced! I know a lot of people added cheddar to this recipe, but I prefer feta. I use a mix of craisins and golden raisins instead of raisins. I also add cashews to the mix. Tip: let the salad soak for at least a couple of hours before eating to give the flavors a chance to marry!
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- by: Sandi
- 11 years ago
I made this and was very surprised that my husband not only liked, but loved it. He said he didn’t like cold broccoli until he ate this. He took the entire container with him to work! The only thing I didn’t like was that the dressing was a bit watery but the flavors were perfect.
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- by: Lori Mckirahan Burton
- 10 years ago
With so many similar recipes, this is the one. Simplest is best without the extra nuts, fruit, etc., that other recipes use. This is just the way my aunt makes it, and it is devoured quickly. (I did use apple cider vinegar rather than white, but I’m not sure it really makes a difference).
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- by: Mcawesome325
- 9 years ago
Was awesome and a refreshing change from a regular salad. I used half the sugar and red wine in place of white vinegar as some users have mentioned. The recipe seems to make quite a bit of dressing for the amount this salad makes, which causes some pools of dressing. I would recommend adding a bag of broccoli slaw, which is not in the ingredients but appears to be in the picture.
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- by: Eric Bassett
- 7 years ago
This is a rip-off of my recipe, except the only thing changed was I use brown sugar and red wine vinegar, and they add no element of crunch with adding some kind of a nut. Even the cooking instructions were copied and pasted from my recipe. I suppose try making the salad both ways, I know which one I prefer.
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