Broccoli Salad
Nov. 18th, 2016 05:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaThis was served at a potluck at work, I think. The bacon was very finely diced, I suppose before cooking. Didn't notice the sunflower kernals or raisins, so those might have been omitted. Was good.
Broccoli Salad
Total Time:1 hr 20 min
Prep:15 min
Inactive:1 hr
Cook:5 min
Yield:10 servings
Ingredients
8 ounces bacon
Salt
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 sunflower kernels
Directions
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 the coat with the dressing. Refrigerate for 1 hour.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe.html#lightbox-recipe-video?oc=linkback
Broccoli Salad
Total Time:1 hr 20 min
Prep:15 min
Inactive:1 hr
Cook:5 min
Yield:10 servings
Ingredients
8 ounces bacon
Salt
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 sunflower kernels
Directions
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 the coat with the dressing. Refrigerate for 1 hour.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe.html#lightbox-recipe-video?oc=linkback
