70 Ratings
  • 5 star values: 63
  • 4 star values: 6
  • 1 star values: 1

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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

327 calories; 29 g total fat; 20 mg cholesterol; 382 mg sodium. 12.5 g carbohydrates; 6.3 g protein; Full Nutrition


Reviews (52)

Read All 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!!
(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.
(1)
70 Ratings
  • 5 star values: 63
  • 4 star values: 6
  • 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!!
(18)
Rating: 5 stars
07/03/2013
Great salad I loved it.
(11)
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!!
(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.
(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!
(3)
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!
(2)
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Rating: 5 stars
06/30/2014
Best broccoli salad ever! I was hoping for leftovers but my husband cleaned out the bowl! I didn't nor wouldn't change a thing...
(2)
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!
(2)
Rating: 5 stars
04/20/2014
My family and coworkers love this salad! To make it a little healthier I double the broccoli and replace 1/2 the mayo with plain Greek yogurt. Fantastic:)
(2)