My apologies if the words “broccoli salad” bring back bad memories of the school cafeteria. I know all the cold veggie salads do that to me but I’ve been thinking about this salad for a few weeks now. I finally had a good reason to make it on Easter when I realized we were seriously lacking in the veggie department (yes, veggies coated in mayo are still veggies). I really thought I would be the only one eating this with, you know, people taking a little too be polite. No such thing. The men especially tore. it. up. There wasn’t a sunflower seed left when dinner was over. Talk about being shocked!

This recipe is apparently one that everyone has. I asked my mom if she had it and she managed to find it in 3 different places within about 2 minutes so you’ve probably got it in a cookbook somewhere, but I’m posting it anyway. Don’t be scared to try it, it’s pretty much a coleslaw with broccoli. The raisins add just the right amount of sweetness and this is coming from someone who thinks raisins taste like a tire. I truly love everything about this salad.

Broccoli Salad
  • 10 slices bacon
  • 1 head fresh broccoli cut into bite size pieces
  • 1/4 cup red onion chopped
  • 1/2 cup raisins
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons white sugar
  • 1 cup mayonnaise
  • 1 cup sunflower seeds
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
  3. Before serving, toss salad with crumbled bacon and sunflower seeds.

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