This is a sweet and tangy salad with broccoli, raisins, and bacon. There's never any left when I make it for guests.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

  • Combine bacon, broccoli, and raisins together in a plastic bowl with a tight-fitting lid.

  • Combine cream, sugar, and flour together in a skillet over medium heat; cook, whisking constantly, until sugar and flour are dissolved, 2 to 3 minutes. Slowly whisk vinegar into cream mixture until incorporated.

  • Whisk about 1 tablespoon cream mixture and egg together in a bowl; add about 2 more tablespoons cream mixture until egg starts to warm. Whisk egg mixture into cream mixture in skillet; cook until dressing is thickened, about 5 more minutes.

  • Fill a large bowl with ice and add water, creating an ice bath. Place skillet in ice bath to cool dressing.

  • Pour dressing over broccoli mixture. Secure lid on bowl and shake until salad is evenly coated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts

376 calories; 20.5 g total fat; 97 mg cholesterol; 312 mg sodium. 42.6 g carbohydrates; 9.3 g protein; Full Nutrition