Crunchy Broccoli and Bacon Salad

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

The Dressing

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!