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...
Ingredients
- bacon: 1 pound
- mayonnaise: 1 cup
- cider vinegar: 2 tsp
- white sugar: 0.5 cup
- broccoli, broken into florets: 2 pound (fresh)
- raisins: 0.5 cup
- roasted cashews: 1 cup
- red onion: 0.25 piece (chopped)
Metric Conversion
Stages of cooking
-
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.
-
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.
