You've probably had this salad at some picnic or potluck along the way. I think I first had this salad after my roommate in graduate school made it for a church fellowship dinner...and I still can't get enough of it! Wherever it originally was created, this is definitely one of our favorite sides. We typically prepare it in the summer alongside anything grilled. But today is my office's Thanksgiving celebration so Broccoli Salad was my contribution.
This is the perfect, make ahead food. It is one of those excellent dishes that actually gets better the longer it sits in the refrigerator. It couldn't be easier to put together...and I've still yet to meet someone that didn't love it and ask for the recipe. So I'll save you a step and give you the recipe here. Note that the picture above was taken before adding the bacon and sunflower seeds...not everyone in the office eats meat and/or nuts so it is easy to customize!
1 head of fresh broccoli
10 slices of bacon
1/4 cup chopped red onion
1/2 cup raisins
1 cup sunflower seeds
1 cup mayonnaise
3 T white wine vinegar
2 T sugar
1. Cook bacon and crumble once it has cooled. Set aside.
2. Cut broccoli into bite-sized florets.
3. In a large bowl, combine broccoli, red onion, and raisins.
4. In a small bowl, whisk together vinegar, sugar and mayo.
5. Pour mayo mixture over the broccoli and toss well.
6. Refrigerate for at least 2 hours. Toss with bacon and sunflower seeds before serving.
**Thanks so much to all of you that have sent little Deacon get well wishes! We go to the vet today to have his stitches removed and are so excited that he won't have to wear the e-collar anymore! We've also finished with his prescriptions which is wonderful because I'm convinced he should have been a drug sniffing dog...no matter what I did, he found the hidden pills so meal times were no picnic! He is walking better every day and the hard part now is just keeping him as calm as possible!
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