Ingredients
3 pounds Broccoli
10 slices Bacon (can add more slices)
1 cup Medium Red Onion, chopped
1 cup Walnuts, roasted
1 cup Raisins
4 cups Mayonnaise
2 tablespoons Balsamic Vinegar
1 teaspoon Sugar
Preparation
Chop the broccoli into smaller sizes. This only applies of your broccoli is too large to mix in a side salad.
Chop the red onion into a dice, but not too fine. Keeping the onion slightly chunky will add texture to the salad.
Roast the walnuts, dry or with oil, in a pan to your preference.
In the same pan, fry the bacon until crispy.
In a large mixing bowl, add the mayonnaise, balsamic vinegar, and sugar. Mix this until the consistency, color, and texture is the same.
To your preference, you can add more balsamic vinegar if you want a tangier dressing.
Crumble the cooked bacon into the large mixing bowl with the mayonnaise dressing, then add the broccoli, walnuts, raisins, and onions to the bowl.
Mix well until all the dry ingredients get covered in the dressing.
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.
After resting, the salad is ready to serve!
