Broccoli, Bacon, and Sunflower Seed Salad

Name: Broccoli, Bacon, and Sunflower Seed Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 9 serving(s)
Ingredients: 1/3 lb cooked bacon (Applewood smoked by Neuske's is my favorite, cook slowly to extra crisp); 2 cups fresh broccoli, raw; 1/2 cup raisins; 1/2 cup roasted salted sunflower seeds; 1 cup mayonnaise (Best Foods or Hellman's); 1/2 cup sugar; 2 tablespoons white wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper

Submitted by Pellerin

"I may never forgive my friend, Sarah, for bringing this to a potluck yesterday. Today, I made the recipe for myself, and ATE THE ENTIRE THING! (Will leave the results to your imagination). It was sooo worth it! YUMMM!"

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Ready In:: 15mins
Ingredients:: 9
Serves:: 9

ingredients

¹⁄₃ lb cooked bacon (Applewood smoked by Neuske's is my favorite, cook slowly to extra crisp)
2 cups fresh broccoli, raw
¹⁄₂ cup raisins
¹⁄₂ cup roasted salted sunflower seeds
1 cup mayonnaise (Best Foods or Hellman's)
¹⁄₂ cup sugar
2 tablespoons white wine vinegar
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper

directions

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.

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RECIPE SUBMITTED BY

Pellerin

Eugene

An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers

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