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!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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!
- 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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