Wednesday, July 21, 2010
I've brought this broccoli salad to lots of potlucks. I usually mix up the main ingredients the night before, then add the dressing the next morning, and chill for at least 4 hours. But you could probably just make it all the same day with good results too, if you were short on time. The amounts can also be adjusted according to your own tastes or whatever you have on hand.
8 slices bacon
4 cups broccoli, cut into bite size pieces
1/2 cup sweet red onion, chopped
1 cup raisins
1 cup sunflower seeds
3 tbs apple cider vinegar
2 tbs sugar
1 cup mayo
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, bacon, onion, raisins & sunflower seeds. Refrigerate overnight.
3. In a small bowl, whisk together the vinegar, sugar & mayo. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least 4 hours.
This post is linking up to:
Grocery Cart Challenge Recipe Swap
The Ultimate Recipe Swap.