Ingredients4 h 15 m servings 331 cals
- Toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
- Whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
- Cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.
Per Serving: 331 calories; 23.5 g fat; 27.2 g carbohydrates; 6.5 g protein; 15 mg cholesterol; 339 mg sodium. Full nutrition
ReviewsRead all reviews 16
I've been making this salad for quite some time now. This last time I only used 6 slices center cut bacon, replaced raisins & cashews with Craisins & walnuts. I also eliminated the water chestnu...
I've been making a salad similar to this for years. We all love it. I have never used raw onions because we don't care for them. My recipe only calls for broccoli, golden raisins and salted sunf...
I made this for Thanksgiving, but with all the other dishes and activity I forgot to get it out of the refrigerator!! That was probably a good thing though, because there may not have been enou...
My husband (won't eat cooked broccoli) ate this up! I left out the water chestnuts (didn't have in hand) and used chopped walnuts, made twice the amount of dressing base (like more sauce) and it...
Was looking for a simple light salad to bring to a small party. I followed the instructions exactly; only made half the amount as there was only 4 of us. Everyone loved it!!!!
I thought this was very good as written - and I don't even like broccoli! It was a hit with the whole family. I chopped the broccoli into sections that were smaller so it would mix better with ...
Have made a version of this for years using pecans instead of cashews and celery instead of water chestnuts. Absolutely delicious!
Have been making a similar salad for years, and everyone loves it. Hint: Mix the dressing ahead of time, refrigerate for several hours or overnight, and add to the salad before serving. Much ...