Monday, April 19, 2010

Recipe: Broccoli Salad

I'm on a salad kick here lately.  With summer just around the corner, it's hard to resist serving fresh salads again and again.   My kids love brocolli (I'm not kidding!) so I knew this salad would be appealing to them, especially as it has lots of bacon in it. 

This is a make-ahead salad worked out perfect with our busy weekend.  The longer you leave it in the fridge the more flavour is infused into the brocolli.  I was going to skip the sunflower seeds but am so glad I didn't.  They really added a lovely nutty flavour and blended well with the crispy bacon pieces.

I served this with a London Broil steak, so supper was done cooking and served within 10 minutes.  I only had to take the salad out of the fridge, toast the sunflower seeds and broil the steak.

The recipe comes from a great site I discovered recently called Mennonite Girls Can Cook.  This fantastic site is filled with simple, down home recipes.  I must've printed at least a dozen to try.

from Mennonite Girls Can Cook

2 bunches raw broccoli, cut in small chunks
I med onion, diced (I used half a red onion)
1/2 cup raisins
8 slices crisply cooked bacon, cut in small pieces
3/4 cup mayonnaise
1/3 cup sugar
2 Tablespoons vinegar
roasted sunflower seeds, approx 2 Tablespoons

Mix mayo, sugar and vinegar.
Pour over the ingredients except for the sunflower seeds, mix well and cover.
Refrigerate for a couple of hours or overnight.
Just before serving mix in the sunflower seeds.


Our plans for today...

from the book "The Busy ABC"
Illustrated by Eloise Wilkin
1950 Whitman Publishing


  1. YUMMO! This sounds like the perfect summer time salad and Ron and I looove broccoli and red onions!

    Thanks for sharing the link to that blog too!

    HUGS Sarah!

  2. Agree with lollychops it looks yummy! I'd like to try these. Thanks for sharing!


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