Saturday, August 8, 2009

Bunches of broccoli, bunches of yum.

One of my beautiful nieces asked me to put this recipe on my blog since it’s one of her favorite salads. It’s so filling that sometimes it’s all I have for dinner.

My niece jokingly said,”Maybe you could name it after me Auntie.” Good idea, so here it is!


1 large bunch broccoli, cut into flowerets
½ lb bacon, cooked and crumbled
1 cup chopped red onion
1 cup cashews, coarsely chopped (or sunflower seeds)
½ cup raisins
½ cups halved cherry tomatoes

1 cup mayonnaise
2 tablespoons white vinegar
¼ cup sugar

Toss all salad ingredients in large bowl to mix. Combine dressing ingredients in small bowl and pour over salad. Toss gently. Can be served immediately or refrigerated and served later.

Serves 6-8

This is one of those recipes that can be altered a hundred ways and still taste great. Most frequently this salad is made with sunflower seeds, but I like the crunchiness of cashews better. The tomatoes give it color and a little moisture. I’ve also seen chunks of cheddar cheese or a chopped red bell pepper added.


  1. Sounds like more delicious calories. . . Yum!

  2. Whoopes. The above comment was intended for the enry on the rum cake, and not the broccoli salad. That sound delicious without the calories.

  3. Hey Auntie.....Thanks for puuting this recipe up there!!! I like how you added cashews and peppers! It looks very beautiful and appealing!!! Love you!

  4. You are very welcome.