I always find room for broccoli in my spring garden. It is so easy to grow and you just can’t beat the flavor when it is fresh out of the garden.

I received this recipe from a local caterer, Rob Best of Simply the Best Catering. The unexpected combination of ingredients creates a delightful salad. For a leaner dish use light mayonnaise and turkey bacon. Sunflower seeds are also a tasty addition.


  • 2 pounds of broccoli florets (about 2 bundles)
  • 1/3 cup raisins
  • 2 tablespoons red onion
  • 3/4 cup mayonnaise
  • 2 tablespoons + 2 teaspoons sugar
  • 1 tablespoon 2 teaspoons apple cider vinegar
  • 8 slices of bacon


  1. Prepare the bacon according to the package directions.
  2. Chop and blanch the broccoli by dropping it in boiling water for about 2 minutes. When you remove the florets from the boiling water, run them under cold water to stop the cooking. This will make them a nice deep green with a crisp texture.
  3. Finely chop the red onion.
  4. Drain and crumble the bacon.
  5. Combine the bacon with the broccoli, raisins and onions.
  6. Mix mayonnaise, sugar and vinegar and, just prior to serving, toss with all ingredients.