Bacon Broccoli Salad With Raisins And Sunflower Seeds Recipe 475

Steps:

• Combine broccoli, onion, bacon, raisins, and sunflower seeds in a bowl.
• Whisk mayonnaise, sugar, and red wine vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.

Steps:

• Add broccoli, onion, raisins, and cherry tomatoes, if using, to a large bowl.
• In a small bowl, whisk together the mayonnaise, vinegar, and sugar. Stir in a pinch of salt, if desired.
• Pour dressing over broccoli and toss well.
• Serve with bacon and sunflower seeds in separate bowls on the side so individuals can add toppings as desired.
• Keeps refrigerated in an airtight container for several hours.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
• Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

Steps:

• In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

Steps:

• 1. Salad: Chop broccoli florettes into small pieces. Reserve a 1/4 cup bacon. Toss rest together in medium-sized bowl.
• 2. Sauce: In small bowl, whisk ingredients til sugar is dissolved, syrupy and smooth. Pour over broccoli mixture and fold til all is coated. Stir before serving and garnish top with reserved bacon.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.
• Mix broccoli, bacon, red onion, and raisins in a bowl.
• Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.

Steps:

• While slowly cooking bacon to extra crisp, soak raisins in HOT tap water. Drain bacon on paper towels. Drain raisins. Pour extra fat out of frying pan.
• In same pan (keeping the fond (browned bits), toast sunflower seeds lightly for one minute.
• Make dressing by combining mayo, sugar, vinegar, salt, and pepper. Add crumbled bacon, sunflower seeds, and raisins.
• Trim florettes from top of rinsed, raw broccoli - toss into dressing. (You COULD choose to nuke or steam broccoli, but would loose much of the crunch). Use veg peeler to remove tough part of broccoli stem, then dice and add to salad. Toss, cover, and refrigerate for 30 minutes.

Steps:

• 1. Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, and chopped onion in a large serving bowl.
• 2. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar.
• 3. Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, and chopped onion in a large serving Add dressing to the salad and toss to mix well; chill thoroughly before serving.