12 Ratings
  • 5 star values: 10
  • 4 star values: 2

Yummy sweet and savory salad.

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Ingredients

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

Salad:

Dressing:

Directions

  • 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.

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  • 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.

Nutrition Facts

612 calories; 42.9 g total fat; 28 mg cholesterol; 660 mg sodium. 51.3 g carbohydrates; 12.5 g protein; Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/15/2017
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 the onion broccoli and raisins with the dressing the day before I serve it. This allows the acid in the vinegar to "cook" the veggies to reduce the raw flavors and the raisins will soak up a little of the flavor of the dressing. I try to stir the salad a couple times throughout the sitting time to redistribute the dressing and make sure everything is well coated. 2. Right before serving mix in the bacon and cashews and stir well. This will keep the bacon and cashews crunchy and salty. 3. There are may choices out there for salty/crunch instead of cashews you can sub with peanuts sunflower seeds etc. 4. I prefer raisins because they re-hydrate a little while they sit in the dressing but you can choose any other sweet dried bits to add such as cranberries. To me they add a different element because they arent sweet and they dont plump up like the raisins. I recommend trying different combos of add-ins You could even add some diced cheddar cheese or shredded Parmesan. I've added shredded carrots (when my shopper bought a bag of pre-shredded broccoli/carrot mix thinking he was saving me time)
(3)

Most helpful critical review

Rating: 4 stars
06/04/2018
Good base recipe. To make it more like the kind you get at the deli I used large golden raisins instead of regular added sunflower seeds a tsp of honey to the sauce and used a red cabbage and shredded carrot mix mainly to spread it out and make it go further. Delicious.
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
Rating: 5 stars
06/15/2017
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 the onion broccoli and raisins with the dressing the day before I serve it. This allows the acid in the vinegar to "cook" the veggies to reduce the raw flavors and the raisins will soak up a little of the flavor of the dressing. I try to stir the salad a couple times throughout the sitting time to redistribute the dressing and make sure everything is well coated. 2. Right before serving mix in the bacon and cashews and stir well. This will keep the bacon and cashews crunchy and salty. 3. There are may choices out there for salty/crunch instead of cashews you can sub with peanuts sunflower seeds etc. 4. I prefer raisins because they re-hydrate a little while they sit in the dressing but you can choose any other sweet dried bits to add such as cranberries. To me they add a different element because they arent sweet and they dont plump up like the raisins. I recommend trying different combos of add-ins You could even add some diced cheddar cheese or shredded Parmesan. I've added shredded carrots (when my shopper bought a bag of pre-shredded broccoli/carrot mix thinking he was saving me time)
(3)
Rating: 5 stars
04/29/2014
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 little guy...not so much. I will be making this again! Thanks for sharing.:)
(2)
Rating: 5 stars
11/26/2016
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.
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Rating: 5 stars
04/01/2016
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!
Rating: 5 stars
12/07/2015
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.
Rating: 4 stars
06/04/2018
Good base recipe. To make it more like the kind you get at the deli I used large golden raisins instead of regular added sunflower seeds a tsp of honey to the sauce and used a red cabbage and shredded carrot mix mainly to spread it out and make it go further. Delicious.
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Rating: 5 stars
12/30/2017
Made a great Christmas addition
Rating: 5 stars
10/23/2015
One of my favorite salads. I didn't have red onion or sunflower seeds but subbed in almond and white onion with no problems. Such a surprising combination of favors.
Rating: 5 stars
04/02/2018
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!