Salty Sweet Broccoli Salad
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Salty Sweet Broccoli Salad

Submitted by: Vicki

Prep Time: 30 Minutes

Cook Time: 0 Seconds

Servings: 4

Quick and easy salad - can substitute dried cranberries for the raisins and any other kind of nut or raw sunflower seeds for the pecans.


    1 bch. broccoli

    1/2 sml. red onion

    1/4 c. raisins

    1/4 c. pecans

    4 pce. uncured bacon

    1 egg

    1 tbsp. lemon juice

    2 tsp. dijon mustard

    sea salt & black pepper to taste

    1 c. extra virgin olive oil

    1 tbsp. red wine vinegar


  1. Cook and crumble the bacon. My preferred method is oven-frying: preheat to 350, bake the bacon in a single layer for 8-10 minutes. Keep an eye on it!

  2. Cut the broccoli into bite-sized florets, then peel and dice the stalks. Mix with the bacon, onion, raisins, pecans, and crumbled bacon. *NOTE: If raw broccoli is too much for your digestive system to handle – you can blanch the broccoli to make it easier on your body. Bring a big pot of sea-salted water to a boil, drop in the broccoli stalks for about 3 minutes, then drain and rinse under cold water ’til they’re cool. Bingo! Friendlier broccoli.

  3. Blend the mayo with the vinegar until smooth, pour over the broccoli, and mix well. Add salt and pepper to taste.

Directions for Homemade Mayonnaise: In a blender or food processor, process the egg, lemon juice, mustard, salt and pepper until well combined. While the motor is running, pour the oil in a slow, thin, steady stream and process until the mixture is thick and creamy. *Take your time with this recipe. If you try and rush it, it won’t come out right. **Use 1/2 cup of mayonnaise for this recipe.