Reviewed: Mar. 11, 2008

As much as my family and I wanted to like this recipe, it just didn't happen. Something was off with the taste combination.

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THEDOGATEMYNAME

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

Good recipe, but Im guessing the sunflower seeds should have been hulled. whoops. Oh yeah, and it definitely needed twice the dressing and half the sugar.

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Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Feb. 2, 2008

I L-O-V-E this recipe. I never would have thought these ingredients would taste so good when put together but YUMMY. I love it as-is, no changes necessary (I like sweet and salty flavors together). I usually bring this as a dish for potlucks and always get asked for the recipe.

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JANIECELYNNE

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Reviewed: Jan. 28, 2008

I don't know how anyone could not like this recipe. It is excellent!!! Everytime I make it, everyone goes crazy telling me how wonderful it is. It is always a huge hit anywhere! Even those who don't like broccoli like this, even my kids.

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shae

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

Not a favorite of me and my husbands. Way too sweet!

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RARA1220

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Reviewed: Jan. 2, 2008

I wish there were 10 stars for this! I LOVE IT!!! I made it with 10 strips of bacon, and cut the suger to 1/4c. I thought it was plenty sweet at that point. I also took others advice and used the dry bage tortellini and blanched the broccoli. This is a keeper!

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Nicki

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Reviewed: Jan. 1, 2008

Wonderful salad - a real crowd pleaser. Wish I had read the other reviews before I made this, though, because I will use much less sugar next time. Also, couldn't find sunflower seeds for some reason, and put Wasabi coated p-nuts - wonderful! I also didn't use raisins - if grapes were meant to look like raisins, they'd grow that way - hate them!

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JanP

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Reviewed: Dec. 10, 2007

Great recipe - always get compliments! I make without bacon as I'm vegetarian.

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SHARIBERRY1

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 7, 2007

I doubled this recipe for my granddaughter's 1st birthday party and had nothing but rave reviews. Love it!

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KLEVANG

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Nov. 26, 2007

This recipe rocks. So many great twists you can add to personalize this dish.

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Nov. 21, 2007

Very good. I cut the sugar to only 1/4 cup - I thought 1/2 cup sounded like a bit too much. It was very good with the 1/4 cup of sugar - the dressing was plenty sweet.

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Carol T.

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Reviewed: Nov. 12, 2007

Great recipe - I used less than half the sugar, which is all you really need. I made it with frozen broccoli, but will try it fresh next time as I'm sure it's much better that way. I was a little unsure about this recipe when I ate it (a little warm) right after it was made.. but when I ate it cold the next day it was soooo good!

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KRISTY29

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Reviewed: Nov. 8, 2007

Man, this was good! I used vegetarian bacon and, per other reviews, cut down on the sugar by half. It was still pretty sweet and I might use less next time, but it was still amazingly tasty and pretty easy to make. I'm having guests for the holidays and plan to make this for them.

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nitelite

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Reviewed: Oct. 22, 2007

I have used this recipe several times, first time for my daughters wedding, it was a great hit. It has become one of my favorites. This past weekend I made it with the frozen brocolli as suggested by others; I did not like it as well. It changes the texture of the salad. I will not make it that way again. This salad is great as it is, no changes necessary.

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Liz C

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Reviewed: Oct. 13, 2007

I have made this recipe several times and everyone LOVES it! I did double the dressing recipe but used only 1/2 cup sugar. I mixed 1/2 dressing with the pasta and mixed the remainder prior to serving. I do omit the onions just because I don't really like the flavor of raw onions. I blanched the broccoli and toasted the sunflower seeds. I also add the bacon a couple of hours prior to serving. DELICIOUS!!

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ROBIN1205

Cooking Level: Expert

Home Town: Eden, North Carolina, USA

Living In: Concord, North Carolina, USA

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Reviewed: Oct. 7, 2007

I love this recipe. It's a meal in it's own for lunches and a nice compliment to seasoned cooked chicken breasts for dinner. Thank you!

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stephie

Cooking Level: Expert

Living In: Davenport, Iowa, USA

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Reviewed: Oct. 1, 2007

I love this!!!!

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DORINDAS

Cooking Level: Intermediate

Home Town: Valencia, California, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 27, 2007

Easy,and a great blend of flavors.

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katmc14

Cooking Level: Intermediate

Home Town: Newton, North Carolina, USA

Living In: Conover, North Carolina, USA

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Reviewed: Sep. 26, 2007

I took this to my 25th high school reunion and company pot luck. Excellent.

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Karen C.

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Reviewed: Sep. 22, 2007

Very nice. A sweeter dressing than I had expected (though, I should have known with the sugar). I omitted the raisins (didn't have any) and used frozen tortellini (cheaper) and frozen broccoli florets, which I blanched for a minute and plunged into ice water. I like the texture contrast, though the texture declines after a few hours. The flavor is still good, though. If you want the crunch of the broccoli and sunflower seeds, serve it right away. Otherwise, it's still good later.

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