Broccoli Salad with Raisins is a fresh, easy side salad for your next BBQ or just any weeknight! It only takes about 30 minutes to make Broccoli Salad with Raisins!
I have made this salad for many years. It is crispy, fruity, creamy and oh so very good!
Broccoli is one of the healthiest foods you can eat.
Broccoli is a Superfood!
“It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.” (Source: The World’s Healthiest Foods) It is also an anti-inflammatory, which, in turn, makes it an anti- carcinogen!
You know, if you’ve been following the blog this summer, I have been making a ton of different salads for all of our BBQs! This BLT Pasta Salad is very popular, as is this easy Cucumber Tomato Salad. This Broccoli salad is a great addition to the collection!
I usually use the broccoli raw, which I love, but my husband complains it hurts his teeth.
So, because I’m such a nice person, 🙂 I blanched the broccoli for only about 2 minutes so that it didn’t lose it’s beautiful color. When you blanch veges, be sure you have ice water ready to cool them down, quickly.
The golden raisins add a lovely sweetness to this salad and the pepitas, or sunflower kernels add a bit of crunch.
The bacon… well I don’t suppose I have to describe the bacon! 🙂 If you eat it, you love it. If you don’t, well…. I’m sorry!
I hope you enjoyed the recipe for Broccoli Salad today. Leave a comment below and let me know what your favorite salads are.
Enjoy! And have fun cooking!
This salad is no cook and great for summer parties!
- 8 ounces bacon
- 5 cups small broccoli florets
- 1 cup mayonnaise
- 1 tablespoon cider vinegar
- 1/3 cup chopped onion
- 1/4 cup sugar
- 3/4 cup raisins
- 1/2 cup sunflower kernels
- Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
- Cut broccoli into small pieces.I used to do the broccoli raw, but recently, I have been blanching from a recipe from Trisha Yearwood on Food Network.(Link below) The recipe is identical to the one I've always made, except for blanching the cauliflower. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
- Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately
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