Gayle Reeves' Blog

Broccoli Salad

Gayle A. Reeves - Monday, June 01, 2015


8 oz bacon                                        1/3 cup chopped onion

5 cups small broccoli florets           ¼ cup sugar

1 cup mayonnaise                            ¾ cup raisins

1 Tablespoon cider vinegar             ½ 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.

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins.  Add the broccoli and toss to coat.  Refrigerate for 1 hour.

Just before serving, fold in the sunflower kernels and the bacon pieces. Serve immediately.