Broccoli Salad with Carrots and Raisins

I have been making broccoli salad for many years, but now I changed some of the ingredients to make it healthier.  This is my go to side when asked to bring vegetable side dish to a party.  The salad will serve a large number of people, with no leftovers…guaranteed.  This is definitely a crowd pleasing side dish.  You will find that this side salad pairs perfectly with just about everything else you are serving.

This salad is prepared with fresh raw broccoli florets, shredded carrots, dark raisins, red onion and turkey bacon.  The salad is tossed with a simple creamy homemade light mayonnaise dressing.  Make the salad several hours before serving, and set it in the refrigerator.  This will give the flavors an opportunity to meld together. 

Notes:  If you are not a fan of raw broccoli, you can blanch the florets in boiling water for about 3 minutes, then, submerge the broccoli in an ice bath to stop the cooking process – then drain the broccoli completely of all liquid.  I have made it both ways, using either raw or blanched broccoli.  My favorite is to prepare it with raw broccoli.  Either way, it is a crowd pleaser.  Also, the bacon can be optional.  The turkey bacon adds a smoky flavor, if you choose to use it. I add the bacon just before I serve the salad so that it remains somewhat crisp.

Enjoy!

 

Broccoli Salad with Carrots and Raisins

12 Cups Broccoli florets, uncooked and cut into bite size pieces

2 Cups Shredded carrots
2 Cups Dark raisins
1 Cup Diced red onion, finely diced
1-3/4 Cups Light mayonnaise (use a good brand)
¼ Cup Cider vinegar – plus an additional 2 tablespoons, if needed
3 Tbls. Honey
2 Tbls. White sugar
½ Tsp. Fine sea salt
Pepper to taste
6 Slices Turkey bacon, cooked and chopped (optional)

Combine all the vegetables in a very large mixing bowl.

In a separate mixing bowl, combine the mayonnaise, ¼ cup vinegar, honey, sugar, salt and pepper.  Whisk together until everything is completely incorporated and there are no lumps.  If prefer your dressing a little thinner or tangier, add the additional vinegar a little at a time until you reach your desired consistency and flavor. 

Pour the dressing over the vegetables and toss to coat.  Cover the salad and place it in the refrigerator for 3 hours, up to 4 hours. 

 
When ready to serve, add the cooked bacon bits and toss (save some for garnish).  Transfer to a serving bowl and serve.