Made ahead, a bowl of this salad would make a well-rounded lunch, or dinner for one of those too-busy-to-cook nights. The crunchiness of the broccoli, sunflower seeds and crisp crumbled bacon make the perfect foil for the mayonnaise-based dressing.
INGREDIENTS (for 6 servings):
- 1 head fresh broccoli, cut into bite size pieces
- 1/2 cup raisins
- 1/4 cup red onion, chopped
- 2 tablespoons white sugar
- 3 tablespoons white wine vinegar
- 1 cup mayonnaise
- 1 cup sunflower seeds
- 10 slices bacon
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.