I have never enjoyed eating raw vegetables, especially broccoli. However, broccoli and bacon salad changed my mind. I have seen many variations of this salad that include different kinds of cheese, apples, grapes, or raisins, but I decided to stick with the basics and let the dressing add the sweetness. I love making this recipe for a large crowd since it’s so deliciously addicting.
The Cooked Ingredients
Preheat the oven to 350 and put on a cookie sheet:
3/4 c. sunflower seeds, raw and hulled
Toast the seeds at 350 for 15 minutes, stirring once at the halfway mark. Set them aside.
Chop small, fry until crisp, and drain:
6 oz. bacon (yielding about 10 T. bacon pieces)
The Raw Ingredients
Put into a bowl:
1 1/2 lbs. broccoli, chopped into bite-sized pieces
1/4 c. red onion, diced small
1 c. shredded Cheddar cheese
Also add to the bowl:
the toasted sunflower seeds
the cooked bacon
Whisk together in a separate bowl and stir to combine with the rest of the ingredients:
3/4 c. mayo
1/4 c. sugar
1 T. balsamic vinegar
Enjoy broccoli and bacon salad as a side to almost anything. Or, take it to a party!