This is always a huge hit with my husband's side of the family. Who wouldn't like a salad with bacon in it? :) I like to blanch the broccoli to help it soften - steam for 2-3 minutes, then run under cold water to stop the cooking process. Some people add sunflower seeds to this, but they are completely optional. I leave them out.
Broccoli Bacon Raisin Salad
no clue where this recipe originated!
2 bunches of broccoli, cut into small pieces and blanched
1/2 lb. bacon, fried & crumbled (or cut into small pieces)
1/3 cup shredded cheddar cheese
1/3 cup raisins
1/4 cup minced red onion
3/4 cup mayonnaise
1/4 cup sugar
2 tbsp. vinegar
Directions: Mix mayo, sugar and vinegar together in a small bowl for the dressing. Set aside. Prepare the broccoli as directed above and place in a large bowl. Add the shredded cheese.
Add the raisins. Some people (my sister in law) do not care for the raisins in this salad. The great thing is that you can make it however you like it best, and leave out or add in your favorites.I find that the bacon works better when you cut it into pieces using kitchen shears. I like the bigger pieces of bacon, instead of crumbles. Again, totally your preference.
Add the bacon to the bowl.I forgot the red onion. We were on vacation at the lake, 20 minutes from the grocery store and not worth the drive to go and get it just for the salad. I personally really like the taste of the red onion in this salad - it is subtle and helps to cut the sweetness from the raisins and dressing. But if you aren't a fan, leave it out, no biggie. Mix the ingredients well and pour dressing over salad. Mix the salad until the dressing is evenly distributed. Don't worry if it appears under-dressed. As it sits in the fridge the moisture will increase and the dressing will become creamier. Refrigerate for 3-4 hours to allow flavors to develop and combine. Enjoy! We have this salad every year at our annual Lobster dinner at the lake. It is a perfect side salad to serve at any summer cookout.