Rating: 5 stars
78 Ratings
  • 5 star values: 71
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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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; carbohydrates 12.5g; fat 29g; cholesterol 20.5mg; sodium 382.4mg. Full Nutrition
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