Crunchy Broccoli Raisins Walnut Salad

Inspired by a nearby deli, this crunchy broccoli salad happens to be my take on a salad I would often buy at our local delicatessen.  The gentleman behind the counter was rude and reluctant to give up his secret dressing (he reminded me of a bulldog).

Regardless, I tried to duplicate his salad, and with only a few attempts, I was able to come pretty close to the taste of that wonderful and full flavor dressing.

A cold, crisp and fresh-tasting salad like this one will make a great choice to bring to any BBQ or any friends gathering during the summer because it’s one that will definitely not wilt, nor get soggy.

In fact, it will remain fresh and crispy up to 2 days.

Crunchy Broccoli Raisins Walnut Salad is relatively easy to make.

You only need a few minutes to chop the broccoli and cabbage.  Once it’s ready and tossed together, you’ll need to allow the salad to marinate for an hour or two before serving.

A vegetable salad that is refreshing, satisfying, and healthy at the same time, is a win-win for everyone!

If you want to try another one of our faves, try our Baby Arugula Watermelon Granola Salad.  It too is refreshing, colorful, and delicious!

We promise this crunchy broccoli, raisins, and walnut salad will be a summer salad that will never disappoint either.  Everyone truly loves it!

Give it a try and let us know!

ENJOY!!

Ingredients for Crunchy Broccoli Raisins and Walnut Salad:

• 1 lb. fresh broccoli florets

• 1 cup mayonnaise

• 2 tsp. sugar

• 1 tsp. Dijon mustard

• 1/3 cup apple cider vinegar

• 1 Tbsp. red wine vinegar

• 1 tsp. table salt

• 1/4 tsp. red pepper flakes

• 1/4 cup chopped red onion

• 1/2 small head white cabbage-thinly sliced

• 1/4 cup raisins

• 1/4 cup chopped walnuts

• 1/4 cup organic dried cranberries

• 5 slices of bacon

1.  Clean and rinse broccoli. Cut broccoli florets from stems, and separate florets into small bite-size pieces.  Peel away the tough outer layer of stems.  Finely chop stems.

2.  Whisk together mayonnaise, sugar, mustard, both vinegar, salt, and red pepper flakes in a large bowl.  Add broccoli, cabbage, raisins, cranberries, red onion, and walnuts; stir to coat.

3.  Cover and chill for one to two hours.

4.  In the meantime, cover a paper plate with a paper towel and place bacon on the plate, then place another paper towel on top to cover the bacon.  Cook bacon in the microwave for 4 to 5 minutes.

5.  Remove and crumble the bacon into small pieces.  Set aside.  When ready to serve, toss in the bacon pieces, reserve a few pieces to garnish on top.  Serve.

Yields: 8 servings