Years ago, I needed a colorful dish for my menu and created this salad. I experimented with the dressing until the combination was a success. This is a great make-ahead salad. -Pat Faircloth, Lillington, North Carolina
- 4 cups broccoli florets
- 1 cup chopped green pepper
- 1 cup sliced carrots
- 1 cup raisins
- 1 cup chopped walnuts
- 1 medium onion, chopped
- 1 cup mayonnaise
- 1/2 cup sugar
- 1/4 cup white vinegar
- In a large serving bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar and vinegar until smooth. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour or until serving. Yield: 12 servings.
Originally published as Raisin Broccoli Salad in Reminisce July/August 2002, p48
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