Recipe by DeniseBC
This is from Trisha Yearwood's 1st cookbook, Georgia Cooking in an Oklahoma Kitchen that she wrote with her mom and sister. This is my husband's favorite broccoli salad. Trisha says "This is great served with barbecued pork ribs or prepared to take to a covered dish supper, because it's sturdy enough to stand at room temperature for a while without wilting. It also adds great color to a picnic spread." I've entered it as written, but we like to use red onion and golden raisins. Preparation time includes chilling time.
- 1⁄2 lb bacon
- 2 cups small broccoli florets
- 1 cup mayonnaise
- 1 tablespoon cider vinegar
- 1⁄3 cup chopped onion
- 1⁄4 cup sugar
- 3⁄4 cup raisins
- 1⁄2 cup roasted sunflower seeds
Directions See How It's Made
- In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
- Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.