Prep 30 mins
Cook 30 mins
This is a great summer salad. Different and very tasty.
- 2⁄3 cup mayonnaise
- 2 tablespoons white vinegar
- 4 cups broccoli
- 2 cups cauliflower
- 1⁄4 cup purple onion
- 1⁄2 cup pecans
- 3⁄4 cup raisins (or more to taste)
- bacon bits
- Blend 2/3 cups mayo with 2 tbls white vinegar and set aside.
- chop broccoli and califlower into small bite size pieces.
- Add the purple onion, raisens and nuts.
- Add dressing to mixture and mix well.
- Add bacon bits and mix well.
We eat broccoli & cauliflower quite a bit around here, & this is a great way for me to jazz it up, what with the nuts, raisins AND bacon!! I will be making this again next week, & will replace the raisins with cranberries, just for the season! Thanks for a great keeper! [Tagged & made in Please Review My Recipe]
I made this with 6 cups broccoli rather than a combination of broccoli & cauliflower, and I also used real crumbled bacon and walnuts instead of pecans (tastes about the same, but lower fat). It was really delicious. Served with Nimrod Cook's (dcmac) Filet Mignon With Lemon-Parsley Butter (Filet Mignon With Lemon-Parsley Butter), it made for a lovely and filling meal.
Excellent! A nice summery salad. I wanted something different for our guests this weekend, so I decided to try this. It got rave reviews from everyone. I did take the advice of previous raters and decreased the amount of vinegar and added just a touch of sugar/Splenda. I plan to make this again next weekend for myself. Thanks for sharing this great recipe!