Broccoli bacon raisin salad is a raw salad made of broccoli florets, raisins, bacon and a slightly sweet dressing. It is a popular dish at potlucks and picnics because it can be served at room temperature. It can also be modified for low-fat or vegetarian diets, if necessary. This recipe yields approximately 10-12 servings of broccoli bacon raisin salad.
Things You'll Need
3 large bunches of broccoli
1 large red onion
1 cup raisins
1 lb. bacon
Large mixing bowls
1 cup roasted sunflower seeds
1 ½ cups mayonnaise
½ cup sugar
2 tbsp. white vinegar
Cut the broccoli into small bite-sized florets and discard the stalks. Peel and mince the onion. Place one cup of raisins in a shallow dish and cover with hot water to plump. Set aside.
Fry one pound of bacon in a large skillet over medium-high heat for 3-4 minutes on each side, or until crisp. Drain the grease, crumble the bacon, and place into a large mixing bowl.
Drain any excess water from the raisins. Add the broccoli florets, minced onion, raisins, and sunflower seeds to the mixing bowl with the bacon. Use a large spoon to thoroughly combine all the ingredients.
Combine the mayonnaise, sugar and vinegar in a separate large mixing bowl to make the dressing. Use a wire whisk to blend thoroughly, whisking for 2-3 minutes or until a creamy consistency is reached.
Pour the dressing over the top of the broccoli bacon raisin salad. Combine gently with a large spoon and then cover the bowl. Chill for at least two hours in the refrigerator before serving.
Broccoli bacon raisin salad may be served at room temperature, but it must be chilled for a few hours first to allow the dressing to thicken and the flavors to meld.
Make the broccoli salad healthier by using turkey bacon and light mayonnaise to cut out some of the calories.
To make a vegetarian-friendly version of the salad, leave out the bacon or substitute with vegetarian faux-bacon which can be found in the freezer aisle of well-stocked supermarkets.