Broccoli Salad

1. 1

   Chop the broccoli into smaller sizes. This only applies of your broccoli is too large to mix in a side salad.

2. 2

   Chop the red onion into a dice, but not too fine. Keeping the onion slightly chunky will add texture to the salad.

3. 3

   Roast the walnuts, dry or with oil, in a pan to your preference.

4. 4

   In the same pan, fry the bacon until crispy.

5. 5

   In a large mixing bowl, add the mayonnaise, balsamic vinegar, and sugar. Mix this until the consistency, color, and texture is the same.

6. 6

   To your preference, you can add more balsamic vinegar if you want a tangier dressing.

7. 7

   Crumble the cooked bacon into the large mixing bowl with the mayonnaise dressing, then add the broccoli, walnuts, raisins, and onions to the bowl.

8. 8

   Mix well until all the dry ingredients get covered in the dressing.

9. 9

   Cover the salad in plastic wrap an place in the fridge for at least a couple of hours (1-3 hours) to let the flavors sit. I like to make this salad a day before serving to let the salad sit overnight.

10. 10

    After resting, the salad is ready to serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.