Reviewed: May 1, 2009

I only give this a 4 because the proportions are off a bit. Made as is, it's quite bitter from the vinegar. It needs more sugar, probably close to 1/2 cup, and less vinegar, probably 2 T. The sunflower seeds are too high a dose, also. It is best when left overnight to meld flavors and to let the broccoli soften up a bit. Very good with these changes.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Apr. 30, 2009

Classically delicious!

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 30, 2009

A Huge hit. This recipe is so simply. I follow the recipe to the "tee." I'll definitely make this next time I attend a potluck.

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Angelique

Cooking Level: Intermediate

Home Town: Marysville, California, USA

Living In: Sacramento, California, USA

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Reviewed: Apr. 28, 2009

Excellent! Recipe is perfect as written. I have also made with craisins and sliced almonds as a personal preference. A keeper!!

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squirrel

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Reviewed: Apr. 25, 2009

This was really good, I substituted red seedless grapes (as suggested by viewers) for the raisens and I used pine nuts and grated carrots. I took it to a picnic and one person told me that she was skeptical at first to try this, because of the presentation, but, she told me that it was so good. Thanks so much for this recipe, I will use it repeatedly.

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nancy

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Reviewed: Apr. 25, 2009

I made this last night and woke up wishing I had leftovers. I used grapes due to the fact that my husband hates rasins (he even had seconds). Thanks for the great recipe.

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Tracy T.

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

I got HUGE compliments on this dish. I originally got this recipe from a local grocery store and loved the samples. I put in only 3 strips of bacon (turkey bacon worked just fine for those who don't eat pork). I used toasted sunflower seeds with salt. And for fun i added chopped almonds. I found out that it is important to at least let the whole thing sit for half an hour minimum so that the vinegar isn't overwhelming. Loved it!!

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Lotus Blossom

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Reviewed: Apr. 17, 2009

Wonderful flavor! I cut way back on the dresing to broccoli ratio out of preference, but I will be making this regularly!

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 15, 2009

Very good! I made this several times for family and they loved it. Not so much on the hips but I'll keep making it.

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adutton

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Reviewed: Apr. 12, 2009

WOW!! I made this for Easter dinner and my father in law who hates Broccoli could not stop raving about the salad. It is great!

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TRISH8879

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Reviewed: Apr. 11, 2009

Made for a huge family party & every last bit of it was gobbled up! Many asked for the recipe & I'm making it again tomorrow upon request for Easter. Used craisins instead of raisins & sliced almonds instead of sunflower seeds.

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mommato4boys

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

I got tired of buying this so often at my grocery store deli... It's wonderful Only thing I'd change is that I've found blanching the broccoli for just a min or 2 in solted water then putting it in ice water takes the slight bitterness away. It's wonderful!

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clmclark

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Reviewed: Mar. 30, 2009

My mother in law has been making this for years and it's one of our favorites! We made this last week and there were no leftovers :o) Very tasty....and easy to throw together. We do our's the day before mixing everything but the bacon. It seems to taste better if you leave it a full night...then mix in the bacon right before serving.

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Holly

Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 26, 2009

This is a wonderful recipe. I made just a few changes. I replaced the red onion with green onion, replaced the raisins with craisins and replaced the sunflower seeds with Sugar Coated Pecans (from allrecipes). Yum!

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Jeremy's Personal Chef

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

Living In: Olalla, Washington, USA

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Reviewed: Mar. 24, 2009

So, as is the recipie is delicious... my little brother normally won't touch salads and he practically inhaled this one. Some changes that also went over extremely well were toasted pine nuts, pecans or chopped walnuts in place of the sunflower seeds, and dried cranberries or sultanas in place of the raisins... all depending on what was in the cupboard of course. One thing that I now always add is a handful of chopped green onion. Delicious!

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C Anthony

Cooking Level: Expert

Home Town: Baie Verte, Newfoundland, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Mar. 19, 2009

This is the best broccoli salad recipe! I am asked to bring this to most all family gatherings, and I never get to keep any leftovers. I wouldn't change a thing!

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AMERRIOTT

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Reviewed: Mar. 14, 2009

I made this for a potluck because of the high ratings and it was a smash! Better than I expected!

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nicnakpatywack

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Reviewed: Mar. 14, 2009

I've had this many times as written and it is wonderful! It's also good if you use Craisins and/or add some shredded cheese such as cheddar.

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armywife

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Mar. 8, 2009

This was awesome! Served this last night at a cookout and it was the perfect side dish. I only used 3/4 cup low fat mayo, and instead of raisins used red seedless grapes (halved). Everyone LOVED it!

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MrsSkeen

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Mar. 7, 2009

This is a great salad! It has so many nutritious ingredients and is delicious. I tried using half cauliflower with the broccoli the second time I made it, and was even better, we thought. Added 1/4 tsp. salt, too, which seemed to make it even better. One of our favorite salads now. Almost a meal in itself.

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Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Alyson's Broccoli Salad

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