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Broccoli Raisin Salad

Debra Redalia


I first ate this years ago at a restaurant in San Francisco and then was reminded of it again because they regularly had it in the salad bar at my local gourmet market (when we used to have salad bars).

But this version is better because it is held together with organic whole milk Greek yogurt instead of mayonnaise, which has much less fat.

For the broccoli I use organic sweet Italian broccolini from my local farmer’s market but you can use any type of broccoli. Just trim the leaves off and cut it in bite-sized pieces.

Then chopped organic torpedo onion (or any red onion) and organic raisins.

That’s all! Mix it up and serve. And make enough for the next day too because it’s even better after a night in the refrigerator.

I could eat this all summer.


 I added rice and thawed frozen green peas to this salad to turn it into a one-dish dinner. Larry and I both loved it this way.

Variations: This is a very versatile basic recipe to which almost anything could be added. These were the ingredients used in the version I had at the restaurant. Other recipes call for additional ingredients such as bacon bits, walnuts, pecans, honey, crushed red pepper flakes (for heat). I would even be inclined to add chopped red bell peppers for a red-and-green holiday salad or substitute apple-juice-sweetened dried cranberries for the raisins. Be creative!

When I first made this salad, I only used the flowering parts of the broccolini and not the stems. But then as I was cutting the stems for another use, I saw that they had a very beautiful pattern, and being broccolini, the stems are very tender and sweet. So now when I make this salad I use both the flowering part and the stem.
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