Thursday, May 7, 2009

Broccoli Raisin Salad

I can thank BYU's cooking class for this recipe. (Man I loved that class.) It's full of varied flavors—broccoli, raisins, walnuts, bacon pieces—with a tangy sweet dressing. To me it's the quintessential bridal/baby shower salad. :)
Broccoli Rasin Salad
Serves 6

1 large head briccoli, washed and trimmed
1/2 cup chopped onion (I use red for color)
1/2 cup raisins
1/2 cup chopped pecans or walnuts
1/2 pound bacon, crisped and crumbled (I use 4 slices)

3/4 cup low-fat mayo
2 Tablespoons vinegar
1/2 cup sugar

Whisk together the mayo, vinegar, and sugar for the dressing. In a large bowl, pour dressing over salad ingredients and combine well. Refrigerate for a few hours (or even overnight) to soften the broccoli.

**I only make half the dressing recipe, and I think that is just enough for one head of broccoli.

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