Rating: 4.5 stars
47 Ratings
  • 5 star values: 37
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This was on the table at a potluck cast party/Christmas party, and I hunted down the chef and begged her for the recipe. I'm not usually a nuts-in-nondesserts kind of person, but this stuff is amazing! Trust me, try it...

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.

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  • Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

Nutrition Facts

512 calories; protein 13.3g; carbohydrates 34.3g; fat 38g; cholesterol 30.9mg; sodium 734.7mg. Full Nutrition
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