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
- Shallow dish
- 1 lb. bacon
- Large skillet
- Large mixing bowls
- 1 cup roasted sunflower seeds
- Large spoon
- 1 ½ cups mayonnaise
- ½ cup sugar
- 2 tbsp. white vinegar
- Wire whisk
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.