I learned to make a version of this awesome broccoli salad while working at a sandwich shop/deli during college. It was a big seller and I can understand why - it's amazing!
Crunchy broccoli, smoky bacon, sweet raisins, savory red onions in a sweet and tangy dressing? Um, yes please.
This version differs slightly from the original deli version; I use a lower sugar to mayo ratio. And I prefer to use homemade mayo, but you can certainly use a good quality storebought mayo instead.
This recipe makes quite a lot, so it's perfect for picnics and parties. Enjoy!
Prep Time: 15 minutes
Keywords: salad side bacon spring summer
Ingredients (16 servings)
- 4-5 crowns broccoli
- 4 oz bacon
- 1/2 lg red onion
- 1 c. raisins
- 1-1/4 to 1-1/2 c. olive oil mayo
- 6 Tbsp vinegar (white or apple cider)
- 1/2 c. sweetener (evaporated cane juice, granulated white sugar or honey)
- Salt the broccoli liberally, then stand them (florets side down) in a colander and run them under cold water. This will get rid of any bugs that may be hiding in your broccoli. Set aside to drain.
- Cook bacon until crispy and drain well. Set aside to cool.
- In a large mixing bowl, whisk together mayo, vinegar and sweetener of choice. Peel and dice the red onion; add to the dressing mixture in the bowl. Chop the bacon and add to bowl along with the raisins.
- Using a sharp knife, cut off the florets from the stem. Use your knife to pare off any woody parts of the stem. Dice the stem and add it to the bowl. Separate the florets into bite size pieces and add them to the bowl.
- Gently stir to mix salad together. Refrigerate until ready to serve. Will last for 2 days in the refrigerator.
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