Broccoli Bacon Raisin Salad
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Salad Ingredients 
Soaking the raisins makes them plump and juicy. 
This salad is a stand-by for church potlucks across the Midwest and the South. It’s a delicious combination of flavors (sweet, salty, tangy) and textures (crunchy & creamy) and it is as pleasing to the eye as well as to the palate. It’s also quite healthy and we like to have it as a vegetable side with grilled meat.
Broccoli Bacon Raisin Salad
Category
Salads
Persons
12
Prep Time
30 minutes
Wait Time
2 hours
Total Time
30 minutes
Ingredients
- 8 cups broccoli florets and chopped stems (from 2 heads)
- 8 slices cooked bacon, crumbled
- ½ cup red onion, sliced thin
- 1 cup chopped tomatoes (grape tomatoes cut in half also work well).
- ½ cup raisins, soaked
- ½ cup sunflower seeds
- 8 ounces sharp Cheddar, shredded
- 1 cup mayonnaise
- ½ cup cider vinegar
- ½ cup sugar (¼ cup if you’re using Miracle Whip)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Soak your raisins in cold water until they plump up.
- Cook and crumble your bacon.
- While the bacon is cooking, chop your onion and tomatoes.
- Trim off any leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly.
- Cut the head into florets and the stems into small pieces. Place in a large bowl.
- Add the crumbled bacon, onion, cheese, sunflower seeds and raisins.
- Place the salad in the refrigerator.
- In a small bowl, combine the mayonnaise, vinegar, sugar, salt and pepper and place in the refrigerator.
- Gently mix the dressing into the salad about a half hour before serving.
- Taste and adjust the salt and pepper as needed.