Ingredients25 m servings 612 cals
- Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
- Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
- Whisk mayonnaise, brown sugar, and red wine vinegar together in a separate bowl; drizzle over the broccoli mixture in small amounts, tossing the salad between additions to coat somewhat evenly.
- Cook's Note:
- If possible, let salad refrigerate overnight, as it will improve the flavor greatly. If you leave it overnight, toss again before serving, as dressing will settle to bottom of bowl.
Per Serving: 612 calories; 42.9 g fat; 51.3 g carbohydrates; 12.5 g protein; 28 mg cholesterol; 660 mg sodium. Full nutrition
ReviewsRead all reviews 8
This is my recipe that I learned years ago while catering. In the years that I have made it I have learned a few things, but I cant figure out how to modify the recipe on here. 1. I always mix ...
Delicious! I was nervous about adding the raisins, but I'm glad I did b/c it gave a nice texture to the salad, and a little extra 'pop' of sweetness. Hubby really enjoyed this too, but the littl...
Made this for our Easter dinner. It was a hit! I especially love the dressing. It is a quick, easy, and super delicious salad to make!
Made this for Thanksgiving and it was a hit. I added some dried cranberries to make it more festive looking. I will make this again.
I've made this twice now - everyone loves it. The flavours go very well together. I made it ahead of time and just mixed it all together when we needed it. It was even better the next day!
I made this just as directed to go with turkey dinner. It was fabulous! Cold and crisp, a great counterpoint to all the rich Thanksgiving sides.