Broccoli Salad
Broccoli Salad with Raisins is a fresh, easy side salad for your next BBQ or potluck. It only takes less than 30 minutes to make and has pepitas for extra crunch!
Servings 15 servings
Calories 300kcal
Cost $3
Ingredients
- 8 ounces bacon
- Salt
- 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
Instructions
- Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels. You can also crisp bacon in your air fryer.
- Cut broccoli into small pieces. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 2 minutes. Drain well, run under cold water to stop the cooking, and drain again. Or place in a water bath
- 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
- It is important to drain broccoli well. Use your salad spinner after draining.
Notes
Broccoli may be blanched, very briefly, if you prefer. It may also be used raw.
If you prefer to use raw, cut the pieces fairly fine.
Leftovers can be refrigerated for 3-4 days.
Do not freeze.
Nutrition
Calories: 300kcal