Reviewed: Jun. 27, 2008

I followed this recipe to a 't' and it was amazing! I could see why it received the reviews that it did. All the ingredients come together in a magnificent, delicious way. Will make again and again, especially during the warmer months.

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Maryanne

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Reviewed: Jun. 25, 2008

it was ok. not a very big crowd pleaser. I used grapes instead of raisins

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nataliesmom2002

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Reviewed: Jun. 24, 2008

Too sweet dressing.

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burkie

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Reviewed: Jun. 20, 2008

Have made this several times and it's always a big hit..even with the kids!

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Mommy-of-5

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Reviewed: Jun. 20, 2008

YUMMY...Don't expect lots of leftovers :)

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DuhCook

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Reviewed: Jun. 17, 2008

This recipe was OK. I love this salad, but I prefer more sugar and much fewer sunflower seeds.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jun. 16, 2008

fab!i brought it for a dinner party and it was well loved, despite the fact that most of my family HATES fresh veggies. you can just change/sub ingredients and it still tastes great. the changes i made were: i subbed grapes for raisins, basically the same thing, but juicier! instead of normal sunflower seeds i used honey roasted ones, which added a nice roasted flavor and went fab with the bacon. i didn't have onions so i omitted that, and added chopped potatoes and eggs. great recipe, thanks!

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swiish

Cooking Level: Beginning

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Reviewed: Jun. 14, 2008

Yummm!!!!

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ElfCook

Cooking Level: Beginning

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Reviewed: Jun. 9, 2008

if you peel in the broccoli stalk, (getting down to the lighter green color)julienne this part and use it also. this adda a little different texture to the mix and not much waste. I also found if you soak the raisins before adding to the salad this makes them plumper and better.also japanese rice vinegar is a great substitute for white vinegar(less tart). great recipe!

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Barbara

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Reviewed: Jun. 3, 2008

Even with only 4 slices of bacon this salad is outstanding! Sometimes I use toasted pecans instead of sunflower seeds just to add variety. I also make it with Splenda and decrease the mayo and still get rave reviews. Even self-proclaimed non-broccoli eaters ask for seconds!

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Emily

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Reviewed: Jun. 1, 2008

I had a co-worker a long time ago bring a dish similar to this to our potluck. This is such a nice salad. It has so many different elements that complement one another. I didn't have any sunflower seeds so I toasted 1 pkg. of slivered almonds and it was great that way too. This is a keeper!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: May 30, 2008

This was terrific. I used 2-1/2 Tbsp of white wine vinegar and a 1/4 cup of sugar per one cup mayo for the dressing, and kept everything else in the recipe the same. I saved my crumbled bacon until serving time, which was a great tip because it gave it a nice texture. I blanched my broccoli for one minute to soften it a bit because I didn't get to make this a full day in advance as many reviewers suggested. Next time, I may experiment with making it in advance and leaving it raw, even though it was a very nice texture (softened but still crunchy) having been blanched. I also plan to try using red grapes instead of the golden raisins I used. (They were terrific, though.) I loved this and so did everyone else who tasted it. I would wholeheartedly recommend and will definitely make again.

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: May 29, 2008

Was looking for a yummy Broccoli Salad recipe and it looks like I found it. Thanks!

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Sunshinebluesky

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Reviewed: May 29, 2008

Wow, this really was yummy. Read other reviews before you make this for some tips. Like others suggested, I added more broccoli but kept the amount of mayo the same so it didn't taste too mayo-heavy. I used balsamic vinegar because I didn't have the white wine vinegar. I happen to love sunflower seeds so I added a little extra. I also used red grapes instead of raisins and that added to the sweetness. I'm not a big fan of onions but I must say that the red onion was great in this, I just added less. I made a HUGE bowl of this for a luncheon at work and there were NO leftovers.

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lynndan71

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: May 27, 2008

I have made a much requested "Trees and Raisins" salad for years but had misplaced my recipe. As a replacement, I followed Alyson's recipe and made the broccoli for a Memorial Day gathering this past weekend. Disappointingly, the majority of the salad was left uneaten. Many people expressed that it had too much vinegar taste. With renewed motivation, I search and unearthed my old recipe. It was the same recipe with the same ingredients, however, it called for 1/2 cup sugar, which offsets the sourness of the vinegar.

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Cathy

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Reviewed: May 26, 2008

This is highly addictive. I'm the only one in the house that eats it, and it's still gone in a couple of days. I substituted plain yogurt for most of the mayo and it still turned out well. I also like the dried cranberries, instead of raisins.

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emmae

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: May 26, 2008

Yummy; maybe a bit too much vinegar but great anyway!

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QUINLANQ

Cooking Level: Intermediate

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Reviewed: May 23, 2008

Let me say, I don't like broccoli. A few months ago my in-laws brought over some broccoli salad. I was soooo hungry one day I had some. I tolerated it. So I thought I'd test out my taste buds again with this recipe. LOVED IT! I'm a vegetarian, so I omitted the bacon. I thought about imitation bacon bits but haven't tried it yet. I also used red grapes instead of raisins, as suggested! YUM!

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MYBOYCAL

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Reviewed: May 23, 2008

This is a fantastic recipe. I usually make this with red wine vinegar instead of white. I also use low fat mayo.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: May 21, 2008

I love this recipe! I've been making it for years...A definite favourite. My brother hates broccoli and he loves this dish. I like making it with diced raw carrots, chilian raisins, cheddar cheese. Soo scrumptious

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Mrs Habibi

Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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Alyson's Broccoli Salad

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