Spicy Raisin and Broccoli Salad

In 2016, sixty members of the International Nut and Dried Fruit Congress (INC) visited Sun-Maid as part of the California Nut and Dried Fruit tour, inspiring this recipe.

Makes 4 Servings


  • 4 ounces bacon, about 3 slices thick-cut or 5 slices thin-cut
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons finely chopped onion or shallot
  • 1 1/2 teaspoons sherry vinegar or cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 5 cups small broccoli florets, about one 12-oz bag florets, trimmed
  • 1/3 cup Sun-Maid Natural Raisins
  • 2 tablespoons shelled sunflower seeds


    CUT bacon crosswise into thin strips. Cook in a skillet until crisp; remove with slotted spoon and drain on paper towel. Discard fat or reserve for another use.
    COMBINE next 7 ingredients (rice vinegar thru cayenne) in a large bowl. Whisk to thoroughly blend. Salt to taste.
    ADD broccoli and raisins to the bowl with dressing and stir well to combine. Chill 1 hour for flavors to blend.
    STIR in sunflower seeds and bacon just before serving.

    Note: If less crunchy broccoli is desired, cook broccoli florets for 30 seconds in boiling water; drain and cool immediately in ice water. Drain well and pat dry before adding to dressing.

    Per Serving: 260 calories, 14.7 g fat (3.1 g fat, sat), 16.2 mg cholesterol, 9.1 g protein, 25.6 g carbohydrate, 938.9 mg sodium, 3.1 g fiber

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