I needed a cold vegetable dish to pack in my lunches, and this was perfect. This concept is VERY popular, and everyone’s recipe is just a tiny bit different. I made a lot of adjustments to this recipe to make it healthier. I used a regular head of broccoli and also a teeny one. For the entire salad, I used one slice of bacon. If I added some salted nuts (maybe cashews or peanuts or sunflower seeds), I could probably just omit the bacon. I made WAY less dressing too. I just mixed it all together the night before. I was going to steam the broccoli a little, but it was fine raw on day 2.
- 10 slices bacon (1)
- 1 head fresh broccoli, cut into bite size pieces (1 and about 1/4 heads)
- 1/4 cup red onion, chopped (I used the whites and some green of 2 green onions)
- 1/2 cup raisins (1/2 of a box)
- 3 tablespoons white wine vinegar (prob a tbsp, maybe a little more)
- 2 tablespoons white sugar (big pinch, 1 tbsp)
- 1 cup mayonnaise (a little less than 1/2 cup, closer to 1/3)
- 1 cup sunflower seeds (left out)
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- 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.
- Before serving, toss salad with crumbled bacon and sunflower seeds.