From, "At Your Service Southern Recipes, Places and Traditions," published in cooperation with your Daily InBox newsletter.


  • 2 heads broccoli
  • 1 medium red onion
  • 8 slices bacon
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 3 Tablespoons red wine vinegar
  • 1/2 cup raisins
  • 1 cup pecans, chopped

Cut the broccoli florets into bite-sized pieces.  Peel the broccoli stems and cut into thin strips.  Cut the onion into thin slices and separate into rings.  Cook the bacon in a skillet until crisp; drain.  Crumble the bacon. Combine the mayonnaise, sugar, and red wine vinegar in a small bowl and mix well.

To assemble, combine the broccoli, onion rings, bacon, raisins and pecans in a large salad bowl.  Add the dressing and toss gently to evenly coat.  Chill, covered, until ready to serve.


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