This is essentially the same as Alyson’s Broccoli Salad on allrecipes.com. I’ve changed the amounts of a couple of ingredients, and I take the easy way of preparing the broccoli.
Alyson calls this a “great party salad.” I agree wholeheartedly; it’s been a hit at many gatherings. The combination of bacon, broccoli, and raisins is irresistible in its tangy dressing, all enhanced with crunchy sunflower nuts. At our house this dish is more likely to show up as the main event on a warm evening. Add a crusty roll or some garlic bread, and you’ve got a meal.
Fresh broccoli: One bag of broccoli florets (Broccoli Wokly), or 1 head of fresh broccoli- Chopped red onion: ¼ cup
- Raisins: ½ cup
- White wine vinegar: 3 tablespoons
- White sugar: 2 tablespoons
- Mayonnaise: 1 cup
- Bacon: 8 regular slices or 4 thick slices
- Sunflower nuts (sunflower kernels): ½ cup
Fresh broccoli: One bag of broccoli florets (Broccoli Wokly), or 1 head of fresh broccoliCut the broccoli into florets and cook it. I use Broccoli Wokly because you can micro-steam it right in the bag. Then chop the cooked broccoli into bite-size pieces. I use my favorite little hand chopping tool.
In a medium bowl, combine the cooked chopped broccoli, onion, and raisins.
In a small bowl, whisk together the vinegar, sugar, and mayonnaise. Pour this dressing over the broccoli mixture. Refrigerate for at least 2 hours.
Chop the bacon into pieces and cook it until evenly brown. Drain.
Toss the salad with the bacon and sunflower seeds, and serve.
