- 8 ounces bacon
- 5 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 sunflower kernels
Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
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.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008