Broccoli Salad Recipe
Classic broccoli salad with fresh broccoli, bacon, green onions, raisins, sunflower seeds, and a sweet-tangy mayonnaise dressing.
Equipment
- Food processor
- Large mixing bowl
Ingredients
Ingredients
- 2 bunches broccoli
- 3/4 pound bacon cooked, cooled, and crumbled
- 3 stems green onions chopped
- 1/2 cup raisins
- 1/2 cup sunflower seeds roasted and salted
- 1/2 cup mayonnaise
- 1/2 cup sugar
- 2 tablespoons white vinegar
Instructions
Instructions
- Bake the bacon at 400°F for 18 to 22 minutes, then drain on paper towels and cool completely before crumbling.
- Fill a large bowl with cold water and 1 cup white vinegar. Soak the broccoli for 5 minutes, then lift out, rinse, and dry thoroughly.
- Cut the florets and thin stems away from the thick central trunks. Divide the usable broccoli into two piles.
- Pulse one pile of broccoli in a food processor until finely chopped. Hand-chop the second pile into small bite-size pieces.
- Combine both batches of broccoli in a large mixing bowl. Add the crumbled bacon, green onions, raisins, and sunflower seeds. Toss lightly.
- In a separate bowl, whisk together the mayonnaise, sugar, and white vinegar until smooth.
- Pour the dressing over the broccoli mixture and stir well to coat.
- Cover and refrigerate for at least 2 hours, preferably 4 hours. Stir again before serving.
Notes
Dry the broccoli thoroughly so the dressing does not get watery. Let the bacon cool completely before adding it to the salad. Add sunflower seeds right before serving if transporting so they stay crunchier. The dressing should taste sharp and a little sweet before it rests on the broccoli.
