READY IN 30 mins

Broccoli Salad I

Read Reviews (144)

"This nutty and fruity broccoli salad is a big hit at potlucks! The recipe was given to me by my Aunt Rossanne. She is the best cook ever! To bulk up the salad, you can add an extra cup of broccoli." — Jennifer Stephens

Directions

Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.
In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 01, 2003

This is a tasty recipe, even without the bacon (I'm a vegetarian). I felt that the red wine vinegar was essential to the tanginess of the dressing; I recommend that you do not substitute white vinegar, although an apple cider vinegar might be a good substitute. Consider making this salad a day in advance and refrigerate for the flavors to develop (give it a good stir before serving, as the dressing will settle to the bottom. In place of the golden raisins, I used dried cranberries, which added color and a little zing. You could also add coarsely grated carrot for visual appeal and added vitamins. If you're going to travel with this recipe, just put the sunflower seeds in a ziplock baggie and stir it in when you serve the salad--the seeds will stay crunchy that way. You might also reserve some of the sunflower seeds and raisins/cranberries to sprinkle on the top of the salad for a pretty presentation. It went over very well at a family get-together and I was repeatedly asked for the recipe!

—CarrieHansen

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Most Helpful Critical Review

Jul 14, 2003

I made this version yesterday- omitting the sunflower seeds. I tried Alyson's Broccoli Salad from this site for Christmas dinner and liked it better. This recipe has too much sugar for my taste and I prefer the milder flavor of the white vinegar over the red. Plus for some reason the green onions were a little overpowering.

—MIKENDREA

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192 Ratings

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Jun 16, 2007

I have used this recipe several times. It's always requested! I did make some changes. 6 tbs's of red wine vinegar seemed like a lot. I reduced the 1/2 c. sugar to 1/3 c. and used Splenda instead of sugar, used 4 tbs's of red wine vinegar and reduced mayo to 3/4 c light mayo. I also use the hormel or oscar meyer precooked crumbled bacon in package (found in bacon bits aisle & less calories then fresh bacon. I wouldnt recommend bacon bits. they have a stale, fake taste)Can easily be doubled or tripled for large get togethers

—nomoredrama31

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Jul 04, 2003

This was a good broccoli salad. However, I felt that the RED BROCCOLI SALAD on this site was much better. The red grapes, toasted slivered almonds, and purple onion make for an outstanding presentation, and the flavors pique the tastebuds. I make both salads for potlucks, but my most requested recipe is that of the Red Broccoli salad.

—CASSIDYANN

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Jul 23, 2003

I served this at several barbecues this summer and it was always a hit! Definitely a keeper. Highly recommended

—GINAH1

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Jul 23, 2003

Good salad. Substituted craisins or dried cherries for the raisins and didn't use the sunflower kernels...i think I used slivered almonds. I made this a while back and am just now writing a reveiw for it. But I do remember it tasted good. Will probably make this again.

—JOSIE

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Aug 29, 2002

I use dried cranberries instead of raisins, and leave out the seeds as my family doesn't like them. Also, add a cup of cubed (~1/2 inch pieces) sharp cheddar cheese for more pizzaz! It's best to add the dressing right before serving, or the broccoli will be soggy.

—HARMONYRN

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Jul 23, 2003

Even those who wrinkle their nose at broccoli will have a small sample and enjoy this one. I have subbed crasins (they now come in several varities) when I need a change. Made this for a Christmas party a week ago and I made it again today for lunch (using the crasins). Both times = great! The combo of raisins and broccoli make this a favorite with my daughter!

—DREGINEK

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Nutrition

Calories
542 kcal
27%

Carbohydrates
22.1 g
7%

Cholesterol
49 mg
16%

Fat
47.6 g
73%

Fiber
1.6 g
6%

Protein
8.4 g
17%

Sodium
646 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli Salad I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 542
** Calories from Fat: 428

% Daily Value *
** Total Fat 47.6g 73 %
** Saturated Fat 11.8g 59 %
** Cholesterol 49mg 16 %
** Sodium 646mg 26 %
** Potassium 330mg 9 %
** Total Carbohydrates 22.1g 7 %
** Dietary Fiber 1.6g 6 %
** Protein 8.4g 17 %
** Sugars 16.5g
** Vitamin A 9 %
** Vitamin C 69 %
** Calcium 5 %
** Iron 9 %
** Thiamin 24 %
** Niacin 30 %
** Vitamin B6 23 %
** Magnesium 7 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.