This recipe is seriously one of my family’s favorites and that is saying a lot, since one of those family members is a teenage boy!! I make an extra large batch to make certain that we have plenty of leftovers. I also serve the nuts and bacon separately due to nut allergies and to ensure that the bacon stays nice and crispy. 

Ingredients for the Dressing (to be made the night before):

• 2 Cups mayonnaise (I prefer Hellmann’s Mayonnaise)
• 1/2 Cup granulated sugar
• 1/3 Cup cider vinegar

Ingredients for the Broccoli Bacon Salad Part:

• 3 large Broccoli heads cut into bite-size pieces
• 2 -3 green onions chopped (green and white parts)
• 1/2 – 3/4 Cup roasted pecans (you can use sunflower seeds, walnuts, etc.)
• 5 – 6 slices bacon, cooked until crispy & chopped
• 1 Cup Craisins (I use the low sugar ones; you can also substitute regular raisins or golden raisins, dates, etc.)

Instructions:

Mix the mayonnaise, sugar and vinegar together in a small bowl until well blended and place in the refrigerator overnight. 

The following day, combine the Broccoli, Green Onions and Craisins in a large bowl (add Pecans now if there are no known nut allergies). Pour the dressing over top and stir to coat well. Serve with the sides of bacon and pecans…or add right before serving. 

Serves: 10-12

Bon appetit!