Rating: 5 stars 4.8
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I can never get enough of this broccoli salad. Salty bacon, crunchy sunflower kernels, and a hint of sweetness and vinegar.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
25 mins
total:
45 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 and let cool enough to handle, 5 to 10 minutes. Crumble.

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  • Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.

  • Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.

Cook's Note:

Chop broccoli fairly fine. I like to include a bit of the stalk for extra crunch.

Nutrition Facts

343 calories; protein 10.1g; carbohydrates 12.4g; fat 28.9g; cholesterol 28.3mg; sodium 561mg. Full Nutrition
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