This salad is the best way to eat your broccoli that I know of. The earthy flavor of the broccoli marries up with the sweetness of raisins, the salty, smokiness of bacon, and the crunch of sunflower seeds, all brought together in a creamy dressing. It’s a staple in our house on the Thanksgiving dinner table, and is always a hit at a potluck supper. I first had this at a salad day we had at work. Everyone brought a different salad and it was a potluck lunch. I was really surprised at the variety of salads. But the one that really caught my attention was this one. At first I thought “yuck – broccoli salad?!” But then several people assured me that it was good, so I tried it. Well, that was one life-changing moment! I loved it! I have been taking this salad to potlucks ever since, and I am always asked for the recipe. Seriously! Be sure to take a copy of the recipe with you if you are taking it to a friend’s. And while coleslaw used to be our traditional accompaniment to the turkey dinner at Thanksgiving, now it’s broccoli salad. It’s easy, there is no cooking, and it’s quick – you just need the time to chop all that broccoli. And, it’s good for you too. Bonus!
Here’s how you do it:
1. First, peel the tough skin from the broccoli stems.
2. Then wash the broccoli well.
3. Chop broccoli finely into very small pieces. Use both the florets and the stems.
Since I was making this right away, I just threw everything into the bowl as I prepared it. If I was transporting this or serving it several hours later, I would keep the bacon out and add it just before using, in order to keep the bacon crunchy.
To prepare the dressing simply stir sugar and vinegar into your favorite mayonnaise. Toss all your salad ingredients together with the prepared dressing, and add the bacon and nuts just before serving. Doesn’t that look delicious?
This salad is the best way to eat your broccoli that I know of. The earthy flavor of the broccoli marries with the sweetness of raisins, the salty smokiness of bacon, and the crunch of sunflower seeds, all brought together in a creamy dressing. It’s a staple in our house on the Thanksgiving dinner table, and is always a hit at a potluck supper.
- 5 cups chopped broccoli
- ½ cup raisins
- ¼ cup chopped red onion
- 1 cup light mayonnaise
- 2 Tbsp sugar
- 2 Tbsp vinegar
- ¾ cup sunflower seeds, toasted
- 10 bacon slices (about ½ to ¾ pound), chopped and cooked crisp
- Chop bacon in small pieces and fry till crisp. Set aside.
- Peel the tough skins from the broccoli stems. Wash broccoli, and chop finely.
- Mix chopped broccoli, raisins and chopped onion together.
- Mix up the mayonnaise, sugar and vinegar, and stir into salad. This may be done several hours ahead of serving, but make sure to serve on the same day as the dressing will soften the broccoli slightly.
- Add sunflower seeds and bacon immediately before serving. If you are taking to someone else’s house, package these separately, and stir into the salad just before you put it on the table.
- Prepare to share the recipe!
To toast raw sunflower seeds, spread them on a baking sheet and bake in a 350° oven for 10 minutes or so. They don’t really brown much, so you have to go by your nose – if they smell toasty, they are done. Or, buy already roasted and salted sunflower seeds and you can skip that step.