Not Your Average Broccoli and Raisin Salad

“You know the one I am referring to... the broccoli salad with eight slices of bacon... it's not that one. If you don't want to stray too far from tradition, add a couple slices of chopped crisply cooked bacon or tempeh bacon. This version is not as syrupy sweet either. I've substituted broccolini and broccoflower in this recipe, too. From All-American Vegetarian cookbook.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast the sunflower seeds. Let cool.
  2. Trim bottom 2 inches off the end of the broccoli stalks.
  3. In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
  4. In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
  5. Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
  6. Keep salad refrigerated until time to serve. Serve chilled.

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