I had this broccoli salad for the first time a few years back and was completely shocked at how much I loved it. First of all, I am not a veggie lover and raw broccoli is not exactly at the top of the list either. I was a little scared to try it because it seemed to be quite a strange combination but I gave it a “no thank you bite”(as we call it in our house) and I was instantly in love. I had 3 helpings and it immediately jumped into my “favorite recipes” stack. This is a great recipe for potlucks and holiday dinners. Make sure you bring a few copies of the recipe with you because you will most likely be shelling them out.
4 cups broccoli florets
4 strips cooked bacon, crumbled
1/2 cup finely diced red onion
1/3 cup golden raisins
1/4-1/3 cup sunflower seeds
3/4 cup mayo (I like the mayo made with olive oil)
1/4 cup sugar
1 and 1/2 Tbsp red wine vinegar
Chop Broccoli into very small segments (you can accomplish this by cutting at the very top of the stem just under the little buds, then chop the larger parts of the stem into small pieces.)
As you may have seen in other recipes on my blog, I always dice my onions by cutting off the top, removing the peel and making slices down through the onion toward the root (being careful not to cut all of the way through) then turn your onion 90 degrees and repeat. While holding the onion on its side, make slices all the way through to result in perfectly uniform onion pieces and completely eliminating watery onion eyes by leaving the exposure of the root to the very end.
Combine broccoli, bacon, red onion, raisins, and sunflower seeds.
Combine mayo and sugar. Add vinegar. Whisk together until smooth. It will seem very lumpy at first but will get smoother as you whisk it together.
Pour dressing over broccoli mixture and stir until evenly mixed. Chill for at least one hour before serving.