Broccoli Cashew Salad recipe

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Ingredients

1 pound bacon
1 cup mayonnaise
2 teaspoons cider vinegar
½ cup white sugar
2 pounds fresh broccoli, broken into florets
½ cup raisins
1 cup roasted cashews
¼ red onion, finely chopped

Nutrition Info

512.2 calories
carbohydrate: 34.3 g
cholesterol: 30.9 mg
fat: 38 g
fiber: 3.9 g
protein: 13.3 g
saturatedFat: 7.4 g
servingSize: -
sodium: 734.7 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.

  2. Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

Recipe Yield

8 servings

Recipe Note

This was on the table at a potluck cast party/Christmas party, and I hunted down the chef and begged her for the recipe. I'm not usually a nuts-in-nondesserts kind of person, but this stuff is amazing! Trust me, try it...

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