This is a great salad to take to a potluck or to serve family and company. It’s easy to make and I especially like that it can be made the day before serving. The original recipe called for more red onion and that can certainly be adjusted to taste. The pecans are optional, but I think it really adds great texture. The original recipe called for white raisins, but I’ve used regular raisins. So it is a pretty flexible recipe. It’s one of my husband’s favorite salads and one he can eat when he decides to do a low-carb diet from time to time. For his low-carb diet, I just switch out Splenda for the sugar, use real mayo instead of Miracle Whip, and leave out the raisins. Of course the original is best, but when you low-carb and you can’t look at another salad & meat meal, something different looks really good!
- 1 head broccoli florets, chopped finely
- 1/2 cup red onion
- 1/2 cup white raisins or dried cranberries
- 1/2 cup pecans
- 1/2 pound bacon, fried crisp & crumbled
- 2 tablespoons vinegar
- 3/4 cup mayonnaise or salad dressing
- 1/2 cup sugar
In a large bowl, combine the broccoli, onion, raisins, pecans, and bacon.
In a small bowl, combine the vinegar, mayonnaise, and sugar.
Mix well and pour over broccoli mixture.
Toss gently when ready to serve.
May be refrigerated overnight.