Broccoli Salad With Raisins and Walnuts

Most recipes for this potluck classic leave the broccoli raw, but cooking it briefly in boiling water improves both its flavor and its appearance. Drying the broccoli in a salad spinner gets rid of excess moisture, so the dressing—a tangy mayo-and-vinegar mixture—doesn’t get watered down. When prepping the broccoli, keep the stems and florets separate. If you don’t own a salad spinner, lay the broccoli on a clean dish towel to dry instead. Add in yogurt, lime juice and water for added creaminess and tang to any veggie recipe.

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1/2 cup Golden raisins
1 1/2 lbs Broccoli (florets cut into 1-inch pieces, stalks peeled and sliced into 1/4-inch pieces)
1/2 cup Mayonnaise
1 tbsp Balsamic vinegar
Salt (to taste)
Pepper (to taste)
1/2 cup Walnuts (toasted and chopped coarse)
1 Large shallot (minced)

Bring 3 quarts water to boil in Dutch oven.

Fill large bowl with ice water.

Combine 1/2 cup of boiling water and raisins in small bowl, cover, and let sit for 5 minutes; drain.

Add broccoli stalks to pot of boiling water and cook for 1 minute.

Add florets and cook until slightly tender, about 1 minute.

Drain broccoli, then transfer to bowl of ice water. Drain again, transfer to salad spinner, and spin dry.

Whisk mayonnaise, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.

Add broccoli, raisins, walnuts, and shallot and toss to combine.

Season with salt and pepper to taste and serve.

Salad can be refrigerated for up to 6 hours.