Broccoli/Bacon/Raisin Salad

READY IN: 15mins
Recipe by Acountkel

I found this in a Southern Cooking cookbook. I had to make something for a Mother's Day family gathering and thru this together. Let's put it this way, there was none left and everyone wanted the receipe!

Top Review by Sisyphus Cypher

I love this recipe and went searching for it after tasting something similar on a Ruby Tuesday salad bar. I altered it a bit for my taste. The dressing I left as simple as it is here. Instead of raisins I used Craisins. I like the zest which contrasts nicely with the sweet dressing. I also added cinnamon candied pecans chopped irregularly. Everyone loved it and it didn't last long in the fridge. I recommend cutting the broccoli into florets that are bit size and smaller. Use some of the inner broccoli stem, julienne it and add to the salad to vary texture. I hate to see good food go to waste. The skin of the broccoli stem is tough so peel it off. And like Epi Curious suggests, let the salad sit for a day before serving in the refrigerator.

Ingredients Nutrition


  1. Combine salad ingredients together in large mixing bowl. Set aside. Combine dressing ingredients together thoroughly. Pour dressing over salad ingredients; stir to blend. Serve chilled. Refrigerate leftovers (if there are any).

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