Trisha Yearwood's Broccoli Salad
"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."
photo by CaliforniaJan
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 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
- 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.
Questions & Replies
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In Trisha broccoli salad, do you use Mia le whip or real mayonnaise???
Reviews
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I've made this salad for many family gathering and for just my hubby who loves it. I double the recipe always and use a total of 10 to 12 cups of broccoli. Feeds a ton and plenty of dressing for that amount of broccoli. It's my go to bc who doesn't like bacon?! -
This salad is great, very flexible recipe, however, it should read 5 cups broccoli florets, not 2! -
I make this every time we have a family get-together and it is always devoured! We do add the diced red onions and golden raisins also. -
Made for your Football Pool win since DH & I both favor broccoli salads, esp when we entertain. Not only do they allow for combining the salad & veggie courses of a meal, but they are easily & best made the dy prior to serving & have proven very popular w/our guests. New to us was the use of sunflower seeds & raisins. We esp liked the textural crunch the seeds provided, but will prob do w/o the raisins for the next effort as a DH pers pref thing. Thx for sharing this yummy recipe w/us & congrats on your Football Pool win. :-) -
I selected this recipe especially for my hubby, as he is a huge broccoli fan (me - not so much)! He LOVED this salad, ate almost the whole bowl in one serving LOL. I did cut the sugar and the mayo by half, and that was plenty of "sauce" for him ~ he doesn't like overly-wet salads. He said "Give it a 10" so you know it was good. Thanks for posting Denise ~ this is a new family must-have recipe! Made for your Week #5 FOOTBALL POOL Win, October 2010!
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Tweaks
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I added diced ham, grape tomatoes, and diced red onion...used dried cranberries instead of raisins... family loved it. -
Added half of a red onion, medium diced; pint of grape tomatoes, halved; and shredded cheddar cheese...also used dried cranberries instead of raisins.
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10 to 12 cups of broccoli for a double batch.
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Fantastic broccoli crunch salad, better than the very expensive one I buy at Whole Foods. I used low-fat sour cream and dried cranberries instead of the raisins. Fantastic!
RECIPE SUBMITTED BY
<p>I live in a part of North Carolina that's close enough to Raleigh to commute, but far enough away to seem like another world. I am loving small town living; I spent the first 38 years of my life as a suburbs girl in Florida. I love going to a small church and the fact that in a few years here we almost always run into someone we know when we go into town. I can't imagine living anywhere else now! <br />I work for a major computer storage company keeping one of our larger customers happy from a support (after the sale) perspective. My title doesn't really explain what I do, but the best way I've found to describe my work is that if everyone did what they were supposed to do, I would be out of work! <br />I don't get to cook as much as I'd like to, but when I can, I love to try new recipes! I'm always looking for great make ahead or CrockPot recipes that accomodate my crazy work. I love the feature on 'Zaar where you can find recipes by searching for an ingredient. I've come up with more dinner ideas that way! <br />I'm blessed with a husband who is always willing to try new things, but who is also happy to eat PBJ every night. That makes it easy for me, but I'm more fickle than that! <br />With just the two of us I sometimes have to wait to try larger recipes until we have company or for a church event and I *try* to keep the fat and calories down in my cooking, although lately I haven't done so well with that! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><br /><br />
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