Broccoli Salad

  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 10 servings
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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 


  1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  2. 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.
  3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
  4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
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