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Alyson's Broccoli Salad

Vegetables
  • Prep Time 15 min.
  • Cook Time 15 min.
  • Serves 6
Allrecipes.com

Submitted by Eleanor Johnson

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Average (18 Ratings): 3.5 out of 5 stars

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All 2 Reviews


1. Ingredients

  1. 10 slices bacon
  2. 1 head fresh broccoli, cut into bite size pieces
  3. 1/4 cup red onion, chopped
  4. 1/2 cup raisins
  5. 3 tablespoons white wine vinegar
  6. 2 tablespoons white sugar
  7. 1 cup mayonnaise
  8. 1 cup sunflower seeds

Nutrition Info

Per Serving

  • Calories: 557 kcal
  • Carbohydrates: 22 g
  • Dietary Fiber: 4 g
  • Fat: 48 g
  • Protein: 12 g
  • Sugars: 15 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  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.

Yield: 6 servings

3. Still Hungry?

Bacon sure does something wonderful for broccoli, and that 's the case with this great party salad. It 's fried up and crumbled and sprinkled on the fresh broccoli along with toasted sunflower seeds. Onions and raisins, also make an appearance.

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Average (18 Ratings): 3.5 out of 5 stars

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  • my mom and i have made this for years---it is good---try it this way

    Shaila W - November 18, 2006 03:25:58 PM PST
    add cauliflower to it and also use red wine vinegar instead of white wine vinegar. if you like a lot of broccoli and cauliflower you can always make a double batch of the dressing.we always make a double batch of this because it disappears quickly---especially at a holiday gathering.

    1 of 1 found this review helpful.

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  • Family loves this one!

    m.cash0648 - June 20, 2008 08:02:45 AM PST
    I have made this salad for a long time and it is one of my husband's favorites. I got the recipe about 20 years ago at a luncheon I attended and have been making it ever since. The only difference is the recipe I use calls for green onions instead of red but that's so minor I'm sure it doesn't make a huge difference. I may try the red onion next time I make this.

    Was this review helpful to you? Yes - No Report Abuse

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