Broccoli Salad


Serves: 10

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


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