Broccoli Salad
This salad has been a staple in my home for years. I don't blanch the broccoli - we like it raw.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 ounces | bacon |
| sea salt, to taste | |
| 2 1/2 cups | small fresh broccoli florets |
| 1/2 cup | mayonnaise |
| 1 tablespoon | cider vinegar |
| 1/4 cup | chopped onion |
| 1 tablespoon | sugar |
| 1/2 cup | craisins or raisins |
| 1/4 cup | sunflower kernel |
Directions:
Cut the bacon into small pieces with kitchen shears 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. (skip this step, if desired, and use the broccoli raw)
In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and craisins/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.
Revised from Source: foodnetwork.com
