Ingredients
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Scale
- 4 cups broccoli florets, chopped into bite-sized pieces (from about a medium head of broccoli)
- 1/2 red onion, minced
- 1/4 cup raisins
- 1/4 pound bacon, cooked and crumbled (about 4 slices; see notes for vegan option)
- 1/4 cup cashews, chopped
- 1/2 cup mayonnaise
- 2 teaspoons lemon juice
- 2 teaspoons honey
- 1/4 teaspoon cayenne pepper
Instructions
- In a large mixing bowl, combine the chopped broccoli, onion, raisins, bacon, and cashews. Toss to combine.
- Then, in a small bowl, combine the mayonnaise, lemon juice, honey, and cayenne pepper. Stir to combine.
- Pour the dressing over the salad and toss to combine.
- Serve immediately, or cover and chill in the refrigerator before serving.
Notes
- This recipe can easily be doubled if you want more servings.
- If you don’t like spicy food, feel free to leave out the cayenne pepper.
- This recipe can be made vegan by using a vegan mayo and using a tempeh bacon instead of real bacon. Use maple syrup instead of honey.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 289
- Sugar: 8.3 g
- Sodium: 262.1 mg
- Fat: 24 g
- Saturated Fat: 5.1 g
- Carbohydrates: 14.8 g
- Fiber: 2.3 g
- Protein: 5.7 g
- Cholesterol: 20 mg