Wednesday, April 20, 2011

Alyson's Broccoli Salad from

My husband and I LOVE this broccoli salad.  It's perfect for the spring/summer!  I use a bit less sunflower seeds.  It comes out perfect every single time I make it.  Letting it sit in the refrigerator for a couple hours allows all of the flavors to really soak in.  You can also substitute halved seedless grapes instead of the raisins.


  • 10 slices bacon
  • 1 head fresh broccoli, cut into bite size pieces
  • 1/4 cup red onion, chopped
  • 1/2 cup raisins
  • 3 tablespoons white wine vinegar
  • 2 tablespoons white sugar
  • 1 cup mayonnaise
  • 1 cup sunflower seeds


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
  3. Before serving, toss salad with crumbled bacon and sunflower seeds.

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