Sweet and Salty Broccoli Salad

Bacon and Raisins? Ok!


My mom’s version of this salad was a summer-time staple at picnics and potlucks. Unfortunately, it included shredded cheese and store-bought mayo along with the bacon, raisins, and pecans. We get to keep the bacon, which completely drowns out any disappointment about the cheese, right? Right!

Heads up! This recipe requires you to do something in advance; plan prep time accordingly.

Prep 15 Min.
Cook N/A Min.


  • 4 slices sugar-free, nitrate-free bacon
  • 1 tablespoon white wine vinegar
  • cup Olive Oil Mayo
  • 1 pound fresh broccoli, broken into small florets
  • ¼ medium red onion, finely diced (about ¼ cup)
  • 2 tablespoons raisins
  • 2 tablespoons pecans, chopped
  • salt and ground black pepper, to taste



Cut the bacon crosswise into ¼-inch wide pieces. Place the chopped bacon in a large, cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3-4 minutes. Remove from the pan and drain on a paper towel.

In a large bowl, whisk the vinegar and mayo until smooth. Add the broccoli, onion, raisins, and pecans. Toss with two wooden spoons to coat. Add the bacon and toss again. Taste, then add salt and pepper as needed.