Broccoli Cashew Salad

1. 1

   Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes.

2. 2

   Drain the bacon slices on a paper towel-lined plate.

3. 3

   Let the bacon cool and crumble it into pieces.

4. 4

   Whisk the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar dissolves.

5. 5

   Add the broccoli, raisins, cashews, onion, and crumbled bacon, then stir until everything is evenly coated.

6. 6

   Cover and refrigerate the salad for at least 2 hours.

7. 7

   Let it stand at room temperature for 15 to 20 minutes before serving.

• Calories 562.72 kcal High
• Protein 25.89 g Good Source
• Carbs 31.66 g Moderate
• Total Fat 39.22 g High
• Saturated Fat 8.62 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 37.22 mg Moderate
• Sodium 706.05 mg High
• Fiber 4.01 g Moderate
• Sugar 20.79 g High
• Added Sugar 0.0 g Low Source
• Calcium 64.34 mg Low Source
• Iron 2.37 mg Moderate
• Potassium 524.18 mg Moderate
• Vitamin A 35.16 mcg_rae Low Source
• Vitamin C 101.14 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Onions 🧅