Recipes Kecia's Broccoli Salad 4.9 (72) 54 Reviews 3 Photos Broccoli florets in a tangy dressing. The sweetness of the raisins is a perfect foil for the salt and savory taste of the bacon. Recipe by Kecia Jones Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 10 mins Additional Time: 13 hrs 20 mins Total Time: 13 hrs 30 mins Servings: 7 Yield: 6 to 8 servings Jump to Nutrition Facts Ingredients 1 head fresh broccoli, florets only 1 pound sliced bacon 1 bunch green onions, chopped 1 cup raisins 1 cup unsalted peanuts 3 tablespoons cider vinegar ½ cup white sugar ½ cup mayonnaise Directions Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool. In a large bowl toss the broccoli florets, bacon, green onions, raisins and peanuts together. In a small bowl whisk the vinegar, sugar and mayonnaise together. Pour half of the dressing over the broccoli mixture and refrigerate. Let marinate overnight. Just before serving top with remaining dressing. I Made It Print Nutrition Facts (per serving) 675 Calories 52g Fat 41g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 675 % Daily Value * Total Fat 52g 67% Saturated Fat 13g 66% Cholesterol 50mg 17% Sodium 653mg 28% Total Carbohydrate 41g 15% Dietary Fiber 4g 16% Total Sugars 29g Protein 15g Vitamin C 45mg 224% Calcium 71mg 5% Iron 2mg 11% Potassium 658mg 14% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved