Reviewed: May 20, 2012

Yummy!! we loved this salad but I feel the key is to blache the broccoli for 30 secs then put into ice water. It takes the "raw" off and makes it taste somuch better. I also i like cashews in this for a change. I also keep tasting the dressing to see if I may need more vinegar or sugar or maybe less.

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Reviewer:

NANSEAB

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Anaheim, California, USA

Reviewed: May 18, 2012

I made this when a vegetarian was joining us so left out the bacon, and it was still wonderful!! Might try with Apple Cider Vinegar next time for some additional tang. Enjoy! Oh, I also only had almonds so toasted and chopped some and they were great!!

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Reviewer:

HappyInTheKitchen

Reviewed: May 17, 2012

YUM!! I've never written a recipe review before but this salad was definitely review worthy! I had some family in town and made this to accompany our dinner and it was a raving success! I'm not a fan of manyonnaise but this had such a fantastic explosion of other flavors that the mayo was hardly noticable. I used lite mayo and craisins instead of raisins. The only thing I'd do differently next time is to make a double batch!

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Reviewer:

Yvonne

Cooking Level: Intermediate

Living In: Cornelius, North Carolina, USA

Reviewed: May 16, 2012

So delicious!!!

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Reviewer:

amberlou

Reviewed: May 12, 2012

Love this recipe! It is always a crowd pleasing dish wherever I take it. I do use slightly less sugar to cut down a bit on the sweetness. I have used raisins, grapes, and Craisins and all have turned out well in this salad. I mix this up the night before but don't add the bacon and sunflower seeds until serving. Thanks for sharing such a great recipe!

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Reviewer:

StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

Reviewed: Apr. 29, 2012

This is a great salad. I made as directed and wouldn't change a thing. Thanks for sharing.

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Reviewer:

JenToBeach

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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Apr. 29, 2012

This is a great recipe and has been very well-received from family/friends. I made the sauce and let it sit separately overnight so the sugar would completely disolve. I then assembled the whole salad right before serving so all the crunchy stuff stayed crunchy. Super.

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Reviewer:

me&5boys

Reviewed: Apr. 25, 2012

I made this for my mom and she really enjoyed it.

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Reviewer:

Rhodes95

Reviewed: Apr. 15, 2012

I used dried cranberries & almonds, blanched broccoli for 3-4 minutes then into an ice bath. I mixed the onions and broccoli the night before, and kept the dressing seperate until the next morning. Before serving I added the bacon and almonds. It came out great.

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Reviewer:

LDYLVBGR

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Apr. 9, 2012

Made it for Easter... cut Broccoli (small pieces), onions and red grapes (i used 1 cup halved red grapes over raisins as others suggested and it was perfect) and combines them the night before. I also combined in a seperate bowl the white wine vinegar/sugar/and mayo and set that in fridge overnight. The next day right before I served I combined the veggies and dressing(which tastes a lot like slaw dressing), and the slivered almonds instead of sunflower seeds. I cooked bacon and crumbled it and set it on the side for people to add if they wanted, but I thought it was very good w/o it...will be making this again and again!!!!

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