Broccoli Salad

Broccoli Salad


6 to 8 servings


  • 1 cup mayonnaise
  • 1/2 cup Domino® Granulated Sugar
  • 1/4 cup cider vinegar
  • 1 pound broccoli, trimmed and cut into bite-size pieces
  • 1/2 cup (about 2) carrots, shredded
  • 1/4 cup raisins
  • 1/4 cup nuts, coarsely chopped


In small bowl, combine mayonnaise, sugar and vinegar. Refrigerate.

Just before serving, combine broccoli, carrots and raisins in large bowl. Toss with dressing and sprinkle with nuts.


Featured by Patricia Rall of East Meredith, NY.



For slightly cooked, yet crunchy, broccoli with a bright green color, blanch broccoli in boiling water for 2 minutes. Rinse under cold water; drain well.