Vegetarian

Trisha Yearwood’s Broccoli Salad

Ingredients

  • ½ lb 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 roasted sunflower seeds

Directions

  • In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.

  • 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 with the dressing. Refrigerate for 1 hour.
  • Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.

Source: Trisha Yearwood"s Broccoli Salad

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