Broccoli Raisin Salad
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Broccoli Raisin Salad is one of my favorites. I love the combination of fresh broccoli, bacon, cheddar cheese, and raisins all tied together in a creamy dressing. Yum!
(Post modified with new photos on 6/14/23.)
My husband and I live close to both of our families. So when we have gatherings, we usually have a nice number of people who attend. Most of them tend to have certain dishes they are required to bring. AKA family favorites.
For instance, one of my nieces always brings Tortilla Pinwheels. Because we love them. My mom always makes her coleslaw, and my oldest brother usually brings baked beans. One of my cousins brings deviled eggs. You get the idea.
My grandma used to make this wonderful Broccoli Raisin Salad. She didn’t always bring it to the gatherings, but when she did, it was always a hit. It’s very simple to make as well.
More Family Salad Recipes to Enjoy
- Ambrosia Five Cup Salad
- Cranberry Apple Gelatin Salad
- Grandma’s Coleslaw
- Orange Carrot Gelatin Salad
Ingredients for Broccoli Raisin Salad
(See the entire recipe at the bottom of this post.)
- cooked bacon
- large head of broccoli
- sweet onion
- golden raisins (or dark raisins if that’s what you have in your pantry)
- block of cheddar cheese
- mayonnaise
- wine vinegar
- granulated sugar
- kosher salt and freshly ground black pepper
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Wash and trim the broccoli and cut into bite-size pieces.
Chop the sweet onion, using a Chef’s knife and cutting board.
Cut the cheddar cheese into small bite-size cubes. Set aside until ready to use.
Using a large skillet, cook bacon until brown and crispy. Drain on paper towels and allow to cool. Crumble into small pieces and set aside.
You may opt to fry the bacon ahead of time so it has time to cool. You could even make extra at breakfast if you happen to be making eggs and bacon.
Assemble the Salad
In a large bowl, combine the prepared broccoli, crumbled bacon, chopped onion, golden raisins and cubed cheese.
Using a glass measuring cup, combine mayonnaise, wine vinegar, granulated sugar, kosher salt and freshly ground black pepper. Stir well.
Pour over broccoli mixture and toss gently to combine.
Spoon into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. But not overnight. The salad is best served fresh as it tends to gets soupy if it sets too long.
This recipe will serve 6-8 people. I hope you will enjoy it as much as I do!
See more Salad Recipes Here. Browse Holiday Dinner Ideas Here. View more Broccoli Recipes Here.
Broccoli Raisin Salad
Equipment
Ingredients
- 6-8 slices bacon cooked and crumbled
- 1 large head broccoli washed and trimmed, and cut into bite-sized pieces.
- 1/2 cup sweet onion chopped
- 1/2 cup golden raisins
Dressing Mixture
- 8 oz. cheddar cheese cut into 1/2" chunks
- 1 cup mayonnaise
- 2 tablespoons wine vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Wash and trim the broccoli and cut into bite-size pieces.
- Chop the sweet onion, using a Chef's knife and cutting board.
- Cut the cheddar cheese into small bite-size cubes. Set aside until ready to use.
- Using a large skillet, cook bacon until brown and crispy. Drain on paper towels and allow to cool. Crumble into small pieces and set aside.
Assemble the Salad
- In a large bowl, combine the prepared broccoli, crumbled bacon, chopped onion, golden raisins and cubed cheese.
- Using a glass measuring cup, combine mayonnaise, wine vinegar, granulated sugar, kosher salt and freshly ground black pepper. Stir well. Pour over broccoli mixture and toss gently to combine.
- Spoon into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. But not overnight. The salad is best served fresh as it tends to gets soupy if it sets too long. Serves 6-8.
Nutrition