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Broccoli Salad 1

4 side dish servings
Prep info
30 min prep + 3 hrs to overnight chill + 5 min prep
Prep time
Not set
Cook time
3 hours, 35 minutes
Time required
3 hours, 35 minutes
Oven preheat


  • 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.