Below is the recipe that has carried me through cookouts, parish picnics, family gatherings, birthdays, welcome home parties, and all sorts of other summer fêtes.
When Jackie brought this to a cookout two years ago (two years already!?), I instantly loved it. Since then, I've shamelessly passed it off as my own with great success. Even people who don't like broccoli (or vegetables of any kind) love this dish.
Salad Ingredients:
- 5 cups fresh broccoli florets
- 1/2 cup raisins
- 1/2 cup sunflower seeds (I usually leave these out)
- 1/2 cup cooked, crumbled bacon
- 1/4 cup of red onion, chopped
- Optional: throw in a cup of thawed peas if you're looking to add more substance or veggie power!
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1/2 cup sugar
Preparation:
Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.Broccoli salad serves 4 to 6.
