Broccoli Cashew Salad

Broccoli Cashew Salad

27 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    2 h 35 m
tignor
Recipe by  tignor

“This was on the table at a potluck cast party/Christmas party, and I hunted down the chef and begged her for the recipe. I'm not usually a nuts-in-nondesserts kind of person, but this stuff is amazing! Trust me, try it...”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
  2. Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

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Reviews (27)

Rate This Recipe
Colorado Cook
16

Colorado Cook

Wonderful flavor and combination of ingredients It was very popular with my guests. I have one suggestion, however. Next time I will ADD THE CASHEWS AT THE LAST MINUTE and mix to coat with dressing, instead of mixing with other ingredients initially. My cashews were not crisp after sitting in the dressing for several hours ahead of time.

Mary Beth
15

Mary Beth

I've been buying a salad like this at the supermarket, and was hoping to find the recipe. It's wonderful!I added some sliced water chestnuts for a little extra crunch, and it turned out great!

ambibambi
11

ambibambi

This was good and easy. I did reduce the sugar to 1/4 cup, and I am glad I did as it was plenty sweet enough with the reduced amount and the raisins. I also added the cashews right before serving as others suggested. I will make this again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 38 g
  • 58%
  • Carbs
  • 34.3 g
  • 11%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 735 mg
  • 29%

Based on a 2,000 calorie diet

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