Broccoli Salad
This recipe packs a ton of flavors and textures into this one salad. Coating the broccoli in a mayonnaise-vinegar mixture allows the diced bacon, onion, raisins and sunflower seeds to adhere, so you get a bit of salt, crunch and sweetness in every bite.
Dovetailing Tip: While preparing the broccoli for tonight's recipe prep an additional 3 1/2 cups-1 1/2 cups for Turkey and Broccoli Bake day 3 and 2 cups for Pizza Pot Pies on day 5.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 kernel |
Directions:
Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
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 raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
Source: foodnetwork.com
