The combination of crunchy broccoli, crispy bacon, and sunflower seeds makes this Broccoli Bacon Salad the perfect foil for almost any summertime main course. Go easy on the dressing so it enhances and doesn’t overwhelm. Extra dressing will keep for a couple of days and is nice on cold pasta as well as vegetables.
Many thanks to my friend Margaret Gram for this unusual and delicious salad recipe. Now retired from a career in speech pathology and education, she is an excellent cook and entertains frequently at her home in Austin, Texas.
Ingredients
For the salad dressing:
- •237 ml (1 cup) mayonnaise
- •70 grams (1/3 cup) sugar
- •2 1/2 tablespoons red wine vinegar
- •Salt and freshly ground black pepper
For the salad:
- •1 head fresh broccoli, all stems removed and cut into tiny florets
- •6 slices bacon, fried until crisp, crumbled
- •118 ml (1/2 cup) shelled sunflower seeds
- •1 small red onion, finely chopped
Preparation
For the salad dressing: In a small container, stir together the mayonnaise, sugar, and red wine vinegar. Season with salt and pepper to taste. Cover and refrigerate for up to 2 days before serving.
For the salad: Fill a large bowl with a mixture of water and ice, and set aside. Put a large strainer in a sink. Bring a large pot of water to a boil.
Drop the broccoli into the boiling water only long enough for it to become bright green, about 5 seconds; you do not want to cook it. Quickly drain it then transfer to the ice water to chill. Drain well and pat dry.
In a large mixing bowl, combine the broccoli, bacon, sunflower seeds, and onion. Toss until well mixed. Stir the salad dressing and pour about half on the salad. Toss to mix and gradually add more to taste. All the dressing may not be needed.
