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May 10, 2012

Broccoli Salad with Bacon and Raisins

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I enjoy the sweet, creamy, crunchy bits, smoky bacon and the sharp bite from the red onions in this broccoli salad.

I’ve attended my share of potlucks. I grew up in Texas and our family went to a Baptist Church, so potlucks were a regular occurrence. In the summertime, we’d drive the family sedan to my grandparents’ home in Louisiana. Grandpa was a Baptist preacher, so long tables filled with good southern food figure in some of my fondest memories. I’ve been a military wife for almost 15 years, and potlucks regularly happen when squadrons congregate or neighbors on base get together. No matter how times change, the food on the table looks the same, though. The choices start with a round-molded jello dish, often with pretzels and a creamy sweet filling on the bottom. Other staples include corn bread pudding, pigs in a blanket, fruit salad, 9-layer dip, baked beans, and ramen salad – you know, the one with the slivered almonds, cabbage, and mandarin oranges. I always go for the broccoli salad with bacon and raisins.

I enjoy the sweet, creamy, crunchy bits, smoky bacon and the sharp bite from the red onions in this broccoli salad.

I enjoy the sweet, creamy, crunchy bits, smoky bacon and the sharp bite from the red onions. I think I could eat the whole bowl if given the opportunity. It’s hefty enough to eat alone for dinner. Years ago, I’d open up a jar of Hellman’s, but now I prefer to make my own mayonnaise. Homemade mayo requires 5 ingredients, takes minutes to prepare, and tastes so much better. I love this recipe (you should probably bookmark it!). Mix up some of that mayo with a little honey and apple cider vinegar for an unprocessed dressing to pour over all the goodies in this salad.

Serves: Serves 6

Broccoli Salad with Bacon and Raisins

The raisins are plumped in this recipe to bring more flavor to the dish. I prefer to eat this salad chilled, but not severely cold. I usually let it sit out for about 15 minutes before serving.

Adapted from Cookin' with Louisiana Baptists.

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Ingredients

  • 1/2 red onion, thinly sliced
  • 1/2 cup raisins
  • 1/4 cup orange juice
  • 1 large head broccoli, cut into bite-size pieces
  • 6 pieces bacon, cut into small pieces
  • 1 cup mayonnaise ( click here for a homemade mayo recipe)
  • 2 tablespoons honey (I prefer clover)
  • 1 tablespoon cider vinegar
  • 1 cup shredded carrots
  • 1 cup dehydrated sunflower seeds or pumpkin seeds (I used a combination of both)
  • Celtic sea salt

Instructions

  1. Place onion in a small bowl and cover with cold water. Set aside. Place raisins and orange juice in a small pot and bring to a simmer. Turn off heat and let sit for 5 minutes. Drain.
  2. Bring a large pot of water to boil. Add broccoli and cook for about 2 minutes until bright green. Drain and rinse with cold water.
  3. In now-empty pot, cook bacon over medium heat until crispy. Remove bacon from pot and cool.
  4. Whisk mayonnaise, honey and vinegar in a small bowl. Drain the onions. Place onions, carrots, seeds, broccoli, bacon and raisins in a large salad bowl. Top with mayo dressing and toss. Season to taste with sea salt.
7.8.1.2
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https://deliciouslyorganic.net/broccoli-salad-with-bacon-and-raisins/
Copyright 2016 Deliciously Organic

 

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Gluten Free Recipes, Grain Free Recipes, Kids and School Lunches, Nut-free, Paleo Recipes, Sides and Salads | 32 Comments

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32 Comments

  1. Alexis D

    May 10, 2012 at 9:24 am

    Yum! I absolutely love broccoli salad and I'm very thankful to have found a healthy version with homemade mayo! Yay! Thank you! Plan on trying this recipe out this coming weekend!
    to Alexis D" aria-label='Reply to this comment to Alexis D'>Reply to this comment
  2. Mia

    May 10, 2012 at 9:31 am

    I am on a low sodium/low carb diet...Can you tell me what the sodium and carbs are in these recipes?
    to Mia" aria-label='Reply to this comment to Mia'>Reply to this comment
    • Deliciously Organic

      May 10, 2012 at 9:42 am

      I don't have that information, but you can enter this recipe in to a recipe software for nutritional info.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Doughnut

    May 10, 2012 at 9:32 am

    Your photos appear to show sunflower seeds and other nuts/seeds in the salad, but I don't see any listed in the recipe . . .
    to Doughnut" aria-label='Reply to this comment to Doughnut'>Reply to this comment
    • Deliciously Organic

      May 10, 2012 at 9:41 am

      Thanks for pointing that out! I made the edit.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Karen

    May 10, 2012 at 10:06 am

    What am I doing wrong? Hi Carrie - twice I've tried to make homemade mayo and twice I've failed. :( The most recent time, I thought I had done it. The mayo was thickening, but by the time I had put all the oil in, it was liquified again. Any suggestions? I'm making it in a blender using your recipe in your cookbook the last time. I really want to overcome, HA. Thanks for any advice you can give. I can't imagine it being so difficult to get rich creamy mayo. :)
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      May 10, 2012 at 11:38 am

      Maybe you are adding the olive oil too fast? Last week I added an additional yolk and it helped make the mayo extra creamy. Also, are you whisking by hand or using a food processor?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Karen

        May 11, 2012 at 12:38 pm

        I've been using a blender. I guess by hand or an emersion blender is best?!?!? I don't think my eggs were room temp, but I know I was adding the oil very slowly, I read somewhere it should take over a minute to add the oil. I got to that point and it was looking pretty good and I still had oil left to add, which I did, maybe I should have stopped. Thanks for the input, I'll try again :o)
        to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Amy G.

      May 10, 2012 at 2:25 pm

      Karen - An immersion blender makes homemade mayo possible for me. Also, your eggs need to be room temp, or even warm (I placed mine in hot water for a couple of minutes last time I made it,) and put your mixing bowl over another bowl full of hot water. You don't have to add the oil drop by drop when using an immersion blender.
      to Amy G." aria-label='Reply to this comment to Amy G.'>Reply to this comment
      • Deliciously Organic

        May 10, 2012 at 6:18 pm

        Great tips. Thanks!
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Brenda

    May 10, 2012 at 10:17 am

    This looks delicious. My favorite broccoli salad is just broccoli, raisins or dried cranberries, sliced almonds and for a dressing, vanilla (or any other flavor you like) yogurt. If not using cow's milk, could sub any type of yogurt.
    to Brenda" aria-label='Reply to this comment to Brenda'>Reply to this comment
  6. amy martens

    May 10, 2012 at 11:01 am

    I made this for dinner last night following your weekly meal plans and it was a huge hit. I'm wondering though, why did I simmer the raisins in the OJ? What's the purpose behind that? Thanks!
    to amy martens" aria-label='Reply to this comment to amy martens'>Reply to this comment
  7. Pam Gammill

    May 10, 2012 at 11:11 am

    I love broccoli salad. I have never soaked my raisins in orange juice, though. I will have to try it this way sometime. I have also made it with craisins instead of raisins. I do put chunks of cheddar cheese in mine also.
    to Pam Gammill" aria-label='Reply to this comment to Pam Gammill'>Reply to this comment
  8. Brandi

    May 10, 2012 at 11:59 am

    This sounds like such a yummy recipe. I love broccoli salads and so does my mother-in-law, I might just have to make this for mother's day this weekend. :)
    to Brandi" aria-label='Reply to this comment to Brandi'>Reply to this comment
  9. maggie

    May 10, 2012 at 1:57 pm

    I just made a similar version of this two days ago so funny. The orange juice is a great idea.
    to maggie" aria-label='Reply to this comment to maggie'>Reply to this comment
  10. Erika

    May 10, 2012 at 2:27 pm

    Ah, the beloved Southern potluck - The Baptists always put on a good spread ;)
    to Erika" aria-label='Reply to this comment to Erika'>Reply to this comment
  11. Nisrine

    May 10, 2012 at 5:30 pm

    It's hard to make broccoli appealing but this recipe does just that. Beautiful salad.
    to Nisrine" aria-label='Reply to this comment to Nisrine'>Reply to this comment
  12. Christina @ Sweet Lavender Bake Shoppe

    May 10, 2012 at 5:43 pm

    Oh yum Carrie!!!
    to Christina @ Sweet Lavender Bake Shoppe" aria-label='Reply to this comment to Christina @ Sweet Lavender Bake Shoppe'>Reply to this comment
  13. kelley {mountain mama cooks}

    May 11, 2012 at 10:37 am

    Wow, this looks great! I love this healthy version of one of my favorite childhood salads. And the pictures are beautiful!!
    to kelley {mountain mama cooks}" aria-label='Reply to this comment to kelley {mountain mama cooks}'>Reply to this comment
  14. Aggie

    May 12, 2012 at 6:40 am

    This is one of my favorite salads and the second time I've seen it just this morning. I guess that means I really have to make it!! I love your fresh take on it, and the carrots and sunflower seeds make it even better! Looks delicious!
    to Aggie" aria-label='Reply to this comment to Aggie'>Reply to this comment
  15. Kristi Rimkus

    May 14, 2012 at 8:50 pm

    This is one of my favorite salads, but I would never have thought to make my own salad dressing!
    to Kristi Rimkus" aria-label='Reply to this comment to Kristi Rimkus'>Reply to this comment
  16. marla

    May 16, 2012 at 9:27 am

    Love the sunflower seeds on this salad!
    to marla" aria-label='Reply to this comment to marla'>Reply to this comment
  17. Tickled Red

    May 18, 2012 at 8:59 am

    Hello lunch, yum! Good thing dad lives right around the corner from work ;D
    to Tickled Red" aria-label='Reply to this comment to Tickled Red'>Reply to this comment
  18. Krista

    May 19, 2012 at 10:01 am

    I haven't had this in a long time. What a wonderful memory trigger...I really need to make this again. It's a great addition to a potluck or barbecue.
    to Krista" aria-label='Reply to this comment to Krista'>Reply to this comment
    • Elsbeth

      April 6, 2019 at 1:24 am

      * Your reminder to make this again ;) I am bringing this dish to a paleo potluck today. So yeey! Spot on. I still love it. Made it for my last birthday party as well, and I think maybe even with Christmas (same month).
      to Elsbeth" aria-label='Reply to this comment to Elsbeth'>Reply to this comment
  19. Delishhh

    November 15, 2014 at 6:53 pm

    I made this tonight it was fabulous. Left the honey out and glad i did since that would have been too sweet for me. But otherwise a rock solid recipe.
    to Delishhh" aria-label='Reply to this comment to Delishhh'>Reply to this comment
  20. Karin C.

    May 4, 2017 at 3:01 pm

    I was just curious about the cooking of the broccoli for 2 minutes. Is that long enough to remove most of the oxilates that inhibit mineral/vitamin absorbtion? I thought most broccoli salads were raw, so just wondering if that was why the addition of cooking the broccoli, or if that's just the way some people like it.
    to Karin C." aria-label='Reply to this comment to Karin C.'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    May 10, 2012 at 4:18 pm
    [New Post] Broccoli Salad with Bacon and Raisins: http://t.co/2meJb7PN #organic #gfree #realfood #recipe
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. July 4th Menu says:
    January 22, 2013 at 8:26 pm
    [...] (Bunless) Hamburgers with Sour Cream and Herbs Hashbrown Casserole Broccoli Salad with Bacon and Raisins Baked Garden Tomatoes with Cheese Cherry [...]
    to July 4th Menu" aria-label='Reply to this comment to July 4th Menu'>Reply to this comment
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  4. The Unprocessed Kitchen: Step 4 – Salad Dressing says:
    August 21, 2013 at 8:30 pm
    [...] salad recipes you might enjoy: Spinach Salad with Butternut Squash Chopped Waldorf Salad Recipe Broccoli Salad with Bacon and Raisins Kale Salad with Currants and [...]
    to The Unprocessed Kitchen: Step 4 – Salad Dressing" aria-label='Reply to this comment to The Unprocessed Kitchen: Step 4 – Salad Dressing'>Reply to this comment
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    […] Cookin’ Canuck’s Grilled Zucchini Roll with Herbed Goat Cheese & Olives Cookin’ Canuck’s Grilled Potatoes with Smoked Paprika Cookin’ Canuck’s Mexican Slaw with Mango, Avocado & Cumin Dressing Cookin’ Canuck’s How to: Grill Corn Gourmande in the Kitchen’s Raw Asparagus & Mushroom Salad with Walnuts & Miso Dressing Kalyn’s Kitchen’s Vegan Hearts of Palm & Avocado Salad Taste and Tell’s Black Bean, Corn & Tomato Salad Deliciously Organic’s Broccoli Salad with Bacon & Raisins […]
    to Cookin' Canuck - Best of...Grilling and Summer Barbecue Recipes 2012" aria-label='Reply to this comment to Cookin' Canuck - Best of...Grilling and Summer Barbecue Recipes 2012'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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