Ever been to a potluck and tasted something so delicious and different, you just HAD to have the recipe? This broccoli salad recipe is one of those must-haves.
I have to admit I’m not much of a salad eater. Since I don’t like to get too full, I’d rather save my hunger for the main course and, of course, dessert. I’ll eat the best morsels, then move on to less-green pastures. But when I tasted this pretty salad, I ate every bite. And got seconds. How can you go wrong with bacon, right? I found out who made the broccoli salad and begged for the recipe. And emailed her later to ask for it again.
My sweet friend Suzanne was kind enough to send it to me. Here’s her awesome, delicious, intriguing, highly-flavored broccoli salad recipe:
10 strips cooked bacon cut or broken into small pieces
1 large bunch of broccoli (4-5 cups) – cut into small pieces
1 c. raisins or dried cranberries (I prefer cranberries because of the tartness)
1 T grated onion
1 c. sunflower seeds
Layer these starting with bacon on the bottom.
Mix the dressing, pour over the top and toss with salad:
2-3 T sugar
1/2 c. mayonnaise
1 T lemon juice or vinegar
This may be made the day before. Do not mix in the dressing until ready to serve.
*Cauliflower could be substituted for broccoli.
This is a winner. It received rave reviews from the family, even someone who said they don’t normally care for broccoli. It’s that good.
Try it and tell me what you think!