Broccoli Salad



It is time to have a lighter, fresher meal after all of the holiday heavy hitters. This salad is a beautiful combination of broccoli, onion, raisins, sunflower seeds . . . and just a little bit of bacon (pardon my MAD TV reference). My son likes it because it has a mayonnaise based dressing rather than one using vinegar as a main ingredient. We paired it with barbequed chicken for a refreshing change of pace.



  • 8 ounces bacon
  •  Salt
  •  5 cups small broccoli florets
  •  1 cup mayonnaise
  •  1 tablespoon cider vinegar
  •  1/3 cup chopped onion
  •  1/4 cup sugar
  •  3/4 cup raisins
  •  1/2 cup sunflower kernels



  1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisings. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
  3. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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