200 Ratings
  • 5 star values: 156
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 3

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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.

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  • 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.

Nutrition Facts

542 calories; 47.6 g total fat; 49 mg cholesterol; 646 mg sodium. 22.1 g carbohydrates; 8.4 g protein; Full Nutrition


Reviews (149)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/01/2003
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!
(173)

Most helpful critical review

Rating: 2 stars
09/05/2005
This recipe called for way too much bacon and not enough broccoli. Despite upping the broccoli to double what it called for I found that there was too much dressing. The dressing was also a weird flavor to my taste buds. Won't be making again. It could have potential though.
(3)
200 Ratings
  • 5 star values: 156
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 3
Rating: 5 stars
11/01/2003
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!
(173)
Rating: 5 stars
06/17/2007
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
(104)
Rating: 4 stars
07/04/2003
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.
(97)
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Rating: 5 stars
07/23/2003
I served this at several barbecues this summer and it was always a hit! Definitely a keeper. Highly recommended
(29)
Rating: 5 stars
07/23/2003
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.
(22)
Rating: 5 stars
08/29/2002
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.
(19)
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Rating: 5 stars
07/23/2003
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!
(13)
Rating: 5 stars
08/29/2002
This is a great easy salad for summer parties. However I doubled the broccoli in order to make enough for 8 people. I also left out the sunflower seeds and used pre-cooked bacon bits and it was great!!
(12)
Rating: 5 stars
09/13/2003
This salad was super! I will definitely make this again. I used equal instead of sugar and you could not tell the difference!
(11)