Southern
Yield: 6
Author: Tammy Nichols
Broccoli Salad - Master Cookbook # 548
This Broccoli Salad is a quintessential Southern side dish, balancing the crunch of fresh broccoli and toasted pecans with a creamy, tangy dressing and the salty kick of crisp bacon. The addition of golden raisins soaked in orange juice provides a surprising burst of sweetness that rounds out the savory flavors perfectly.
Prep time: 20 minTotal time: 20 min
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Ingredients
- 4 cups fresh broccoli florets
- 1/4 cup granulated sugar
- 1/2 cup pecans (chopped and toasted)
- 1/2 cup red onion (chopped)
- 3/4 cup mayonnaise
- 2 Tbsp apple cider vinegar
- 1/2 cup golden raisins (soaked in orange juice overnight)
- 6-8 slices bacon (cooked crisp)
- 2-3 Tbsp bacon grease
Instructions
- Prep Raisins: Drain the orange juice from the raisins into a small bowl; set both aside.
- Make Dressing: In a large bowl, whisk together 1/4 cup of the reserved orange juice, sugar, onion, mayonnaise, vinegar, and bacon grease until well blended.
- Toss: Add the broccoli florets and toss thoroughly to coat.
- Chill: Refrigerate until ready to serve.
- Serve: Just before serving, top with the chopped toasted pecans and crumbled bacon.
- Optional: Add halved seedless grapes for extra sweetness!
Notes
- Tammy’s Tip: Don't skip the bacon grease in the dressing! It’s the "secret ingredient" that adds a smoky depth you won't get from mayo alone. For the best crunch, wait to add the toasted pecans and bacon until just before you walk out the door or set the table. This keeps them from getting soft in the dressing. Soaking the raisins in orange juice not only plumps them up but also removes that "leathery" texture, making them melt-in-your-mouth tender.
Nutrition Facts
Calories
502Fat
43 gSat. Fat
10 gCarbs
25 gFiber
3 gNet carbs
22 gSugar
18 gProtein
7 gSodium
379 mgCholesterol
34 mg
