Try this colorful and tasty salad at your next September gathering. It’s perfect during that season that isn’t quite fall yet doesn’t feel like summer either.   The recipe is similar to one prepared at the former Scarecrow Inn Bed and Breakfast, once located in Cookeville, Tennessee just east of Nashville.  There are many variations of this delicious recipe in cookbooks and on the internet.  It’s fun to change up the ingredients every now and then for variety!


Broccoli Bacon Raisin Salad



4 cups coarsely chopped broccoli (fresh or frozen)
1/2 cup dry-roasted or honey-roasted peanuts OR sesame seeds
1/2 cup raisins or craisins
1 tablespoon minced onion                                                                                                                        3 bacon strips, cooked and crumbled
1 cup mayonnaise or salad dressing (can use reduced fat for healthier version)
1/2 cup sugar
1/4 cup red wine vinegar

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Combine broccoli with peanuts or sesame seeds, raisins or craisins, and minced onion.

Thirty minutes before serving, combine mayonnaise, sugar and wine vinegar. Pour over broccoli mixture and stir to combine.

Refrigerate until ready to serve.