Fresh Broccoli Salad

8 servings Prep: 30 m Cook: 10 m Total: 40 m Beginner
5.0/5 (3)
Fresh Broccoli Salad
A lot of kids aren’t huge vegetable fans, but a recent poll of middle school students revealed that this generation not only likes broccoli but also prefers it to other more traditionally kid-friendly vegetables. Here’s one way to get your kid to eat broccoli: a sweet and crunchy salad with bacon, raisins, and pecans that even adults can’t resist.

Ingredients

8 servings
  • 10 slices bacon, crisply fried and crumbled
  • 1 cup golden raisins
  • 1 1/2 lbs fresh broccoli florets mixed with broccoli slaw
  • 1 small red onion, chopped fine
  • 3/4 cup mayonnaise or less if preferred
  • 1/2 cup granulated sugar or the Splenda equivalent
  • 2 tbsp white vinegar
  • 1 cup chopped pecans - sunflower - almonds - walnuts or the nut of your choice

Step-by-Step Instructions

  1. In a small bowl, pour boiling water over raisins; let stand for 10 minutes, drain and cool.
  2. Fry the bacon until crispy, drain on paper towels, and crumble into bite-sized pieces.
  3. Mix broccoli, cooked crisp bacon, raisins, pecans and onion together in a large mixing bowl. Set aside.
  4. In a small bowl, blend mayonnaise, sugar/splenda and vinegar until smooth.
  5. Pour mayonnaise mixture over broccoli mix; mixing well to coat all ingredients.
  6. Cover and chill for 2 hours before serving to allow flavors to meld.

Common Problems and Solutions

Q: Why is my salad watery?

A: Make sure to drain the raisins very well after soaking, and ensure your bacon is crispy and well-drained. Also, add the dressing just before chilling rather than letting cut broccoli sit too long, as it can release moisture.

Q: Can I make this ahead?

A: Yes! This salad actually benefits from chilling 2-4 hours before serving. However, don't make it more than 24 hours ahead, as the broccoli can become too soft and release water.

Tips and Techniques

For extra crunch, toast the pecans in a dry skillet for 3-4 minutes before adding to the salad. The bacon can be cooked ahead and stored in the refrigerator until you’re ready to assemble the salad.

Ingredient Substitutions

  • bacon: turkey bacon or omit entirely
  • mayonnaise: Greek yogurt or half mayo/half yogurt
  • granulated sugar: Splenda or honey
  • pecans: walnuts, almonds, or sunflower seeds

Equipment Needed

  • Large mixing bowl
  • Small bowl for dressing
  • Skillet for bacon