Broccoli Raisin Salad

Fresh, crisp broccoli enveloped in a lightly sweet, creamy dressing made from real mayonnaise with a zing from cider vinegar, tossed together with plump golden raisins, a crunch from toasted pecans and a salty, savory bite from crispy bits of bacon. It’s a glimpse of spring that we’re all ready to enjoy!

The Engineer in my life loves broccoli, but only in raw form, which led me to pull this recipe back up years ago. Recipes for broccoli salad are prevalent Southern cookbooks and most families have a favorite. This is the one I use, similar to one my Grandmother Grace Pearl made. This is a quick salad to pull together with a bit of prep. Start with a creamy dressing, the same basic dressing I use for our coleslaw. Real mayonnaise is stirred together with apple cider vinegar, sugar plus a touch of kosher salt and freshly cracked black pepper.

Broccoli florets are mixed with golden raisins, toasted pecans and crispy bacon – providing a multitude of flavors and textures.

Our Grandmothers knew a thing or two about a good salad!

Broccoli Raisin Salad

6 slices of bacon, cooked until crispy, then crumbled

1 cup real mayonnaise

¼ cup sugar

2 tablespoons apple cider vinegar

½ teaspoon kosher salt, or to taste

¼ teaspoon freshly cracked black pepper, or to taste

1 large bunch broccoli, trimmed and cut into florets, about 5 to 6 cups

½ cup golden raisins

½ cup toasted pecans

Cook the bacon in a skillet over medium heat until crispy, about 12 minutes. Drain on a paper towel. In a large bowl stir together the mayonnaise, sugar, cider vinegar, kosher salt and pepper.

Add the broccoli, raisins, pecans, and bacon then toss to coat thoroughly.

Chill until ready to serve.  Makes 6 to 8 servings.