Broccoli Bacon Salad
I love the combination of sweet and savory flavors in this salad. The crispy bacon, juicy raisins, and creamy dressing complement the fresh broccoli perfectly.
Ingredients
- 8 cups broccoli florets chopped, very small
- 8 slices bacon cooked and crumbled
- 1/2 cup raisins
- 1/3 cup salted sunflower seeds toasted and hulled
- 1/2 cup red onions finely diced
- 1 cup mayonnaise
- 1-2 tablespoon white vinegar
- 1/4-1/3 cup sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Wash 8 cups of broccoli florets under cold water and chop into small pieces.
- Stir-fry 1/3 cup sunflower seeds in a skillet with a drizzle of oil until golden.
- Stir-fry 8 slices of bacon in the same skillet until crispy, or bake at 400°F for 15-20 minutes. Let cool, then crumble into small bits.
- Dice 1/2 cup red onions finely.
- In a small bowl, whisk together 1 cup mayonnaise, 1 tablespoon white vinegar, 1/4 cup sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Adjust vinegar or sugar to taste.
- In a large bowl, combine chopped broccoli, crumbled bacon, 1/2 cup raisins, 1/3 cup toasted sunflower seeds, and diced red onions.
- Pour the dressing over the salad and mix until evenly coated.
- Cover and refrigerate for at least 1 hour before serving. Stir once more before dishing out.
Notes
Recipe Notes:
- Stir-frying bacon after sunflower seeds adds a subtle nutty flavor to the bacon.
- For crispier bacon, bake it on a wire rack over a baking sheet.
- Adjust dressing by adding more vinegar for tang or sugar for sweetness.
- Salad can be stored in the fridge for up to 2-3 days.