Broccoli Cashew Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #5207
April 18, 2012
"This is absolutely delicious! And great for a picnic or covered dish dinner. But take a lot, because it will disappear fast. Prep time does not include refrigeration time for marinating flavors."
Ingredients
Nutritional
- Serving Size: 1 (256 g)
- Calories 881.9
- Total Fat - 62.6 g
- Saturated Fat - 21.3 g
- Cholesterol - 155 mg
- Sodium - 1191.4 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 4.6 g
- Sugars - 15.3 g
- Protein - 45.7 g
- Calcium - 125.1 mg
- Iron - 3.4 mg
- Vitamin C - 2.1 mg
- Thiamin - 1.2 mg
Step 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.
Step 2
Whisk together the mayonnaise, cider vinegar, sugar, pepper and celery seed in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, crumbled bacon and cheddar. Stir until evenly coated.
Step 3
Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.
Tips & Variations
No special items needed.