Broccoli Salad 1
- 4 bacon (slices)
- 1/3 lb fresh broccoli (florets)
- 1 T chopped red onion
- 1/4 c raisins (golden and regular, if you have them)
- 1 T cider vinegar
- 2 t Sugar (Granulated)
- 1/3 c mayonnaise
- 1/3 c sunflower seeds
- grapes (quartered, optional)
- peas (optional)
- chopped nuts (optional)
- 1 T grated parmesan cheese (for serving, optional)
Place the bacon in a skillet, cooking over medium high heat until crisp. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onions, raisins and half the crumbled bacon, reserving the rest. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour this mixture over the broccoli and toss until well coated. Refrigerate for a few hours; overnight is preferable. Before serving, toss the salad with the remaining bacon and sunflower seeds.
SJ Note 18 March 2010: This is good! But definitely eat it within two days of making; by the third day it's not good anymore. I followed the original recipe to cook the broccoli a little bit, but we decided it didn't need it, so I'll leave it raw in the future. There's wiggle room on the ingredients - what you're after is, as the person I got it from put it, a "creamy, crunchy, sweet, salty contrast." We left out the grapes, peas, and nuts, but decided to top it with Parmesan cheese, which was good.