Try a flavor from the beaches of the eastern shore. This refreshing yet hearty family recipe has been adopted into the families of all of our friends. We never steam a bushel of crabs without having a huge bowl of this salad and corn on the cob on the table. This dish is simply mandatory at every BBQ, potluck or pitch-in event. Give it a try!

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.

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  • Combine broccoli, onion, and grapes in a bowl.

  • Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.

  • Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Cook's Notes:

We never substitute the red grapes with raisins and we always use apple cider vinegar for this recipe. However, we sometimes substitute the sunflower seeds with chopped pecans or toasted sliced almonds.

Add the crumbled bacon and sunflower seeds when it's time to serve. If you hold off and wait, the bacon and sunflower seeds stay nice and crunchy therefore enhancing the overall texture and flavor. Mix well once added.

Nutrition Facts

327 calories; protein 6.3g 13% DV; carbohydrates 12.5g 4% DV; fat 29g 45% DV; cholesterol 20.5mg 7% DV; sodium 382.4mg 15% DV. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2013
This recipe is jsut what I was looking for!! I had everything on hand and I also added the almonds and a handful of grated cheddar. Delish!! Thank you for submitting this & sharing!! Read More
(18)

Most helpful critical review

Rating: 1 stars
11/27/2017
I know this recipe is good I came up with it 25 years ago( minus the onion). I'm more than a little pissed that it found it's way online. It used to be my go to. Read More
(2)
78 Ratings
  • 5 star values: 70
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/29/2013
This recipe is jsut what I was looking for!! I had everything on hand and I also added the almonds and a handful of grated cheddar. Delish!! Thank you for submitting this & sharing!! Read More
(18)
Rating: 5 stars
07/03/2013
Great salad I loved it. Read More
(12)
Rating: 5 stars
09/19/2013
I love this recipe. The only thing I changed was that I added Shredded Cheddar Cheese. It was absolutely delious!! Definately try it if you want a healthy tasting sweet and salty salad!! Read More
(4)
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Rating: 5 stars
06/28/2014
The first time I made this I followed the directions exactly. The second time I diced the bacon before cooking it Then I mixed everything together and put it in the fridge overnight. We all like it better this way. We all thought it had more flavor. I added a handful of chopped Walnuts too. Read More
(3)
Rating: 5 stars
01/10/2015
Lovely I substituted 3/4 C greek yogurt plus 1/2 c. mayo since I used a little bit more broccoli then I added about a TBSP of pomegranate balsalmic vinegar to punch it up a bit.Yummy! Read More
(3)
Rating: 5 stars
04/12/2017
Made it for the first time and it is very easy and tasty as heck. I used half of the large bag of pre-cut fresh broccoli six slices of bacon instead of eight used pecans instead of sunflower seeds and real mayo. Mixing the pecans in with the warm bacon warms them up & mixes their flavors so I would not recommend using store-bought bacon bits. I'm reading comments about skipping the red onion but I would say to just cut them smaller...the red onion adds so much to the overall success of this dish. It was a hit and my picky-eater son polished off the left-overs for breakfast this morning. Next time I'll initially cut back on the sugar then add to taste but I plan on making it again tonight! Read More
(3)
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Rating: 5 stars
12/18/2016
I made this twice. The first time was a disaster and I ended up throwing a lot of it away but the second time was excellent. I don't know what I did the first time but the sauce was very runny. Instead of coating the broccoli it collected at the bottom of the bowl. The broccoli was very bland. Take 2: I refrigerated the sauce overnight which resulted in a thicker consistency and I also only added enough sauce to coat the broccoli. Much better! Another change is that I didn't blanch the broccoli first. Ugh. Don't do that! The broccoli turned yellow overnight in the fridge and hmm it just occurred to me that the extra moisture from cooking and rinsing the broccoli might have been what made the sauce runny. I also added a very small amount of red onion the second time around because IMO a little onion goes a long way in a cold dish like this. Lastly despite my best efforts to wait until the last minute to buy grapes and carefully hide them in the fridge it was not enough to prevent my children from laying waste to the entire bag in record time. So I substituted craisins instead. Grapes would probably be just fine but now I'm in love with the craisin version. It was amazing and I got lots of compliments. There it is. I hope someone else can learn from my mistakes! Read More
(2)
Rating: 1 stars
11/27/2017
I know this recipe is good I came up with it 25 years ago( minus the onion). I'm more than a little pissed that it found it's way online. It used to be my go to. Read More
(2)
Rating: 5 stars
07/04/2014
Yummy and easy to make. This dish is always a hit as a take along side dish. Substitute a raspberry vinaigrette dressing for the mayonnaise if it has to sit out for any length of time. Read More
(2)
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