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



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


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.

  • 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

342.6 calories; 10.1 g protein; 12.4 g carbohydrates; 28.3 mg cholesterol; 561 mg sodium. Full Nutrition

Reviews (7)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is my favorite recipe to take to any pot luck friends always request it. Read More
Rating: 5 stars
We add golden raisin, even though I hate them. We chop the broccoli very fine and use toasted, chopped walnuts or pecans instead of sunflower seeds. Read More
Rating: 4 stars
Very good. I made it low carb by substituting Swerve for the sugar. Flavor was still excellent. This is simple, easy to prepare and a crowd-pleaser. What leftovers?! Read More
Rating: 5 stars
I made it with bacon, red grapes halved, and some chopped red onion. Sprinkled with toasted almonds. Delish !! Read More
Rating: 5 stars
I've made this many times before, but this is a much better recipe! Read More
Rating: 5 stars
I’ve been making this great salad for many years. Be sure to make the dressing first, let the sugar dissolve well in the vinegar first, then mix in mayonnaise and set aside. I use at least 4 broccoli crowns, add 5-6 thinly sliced radishes, half a pkg. finely grated cheese (I like 6 cheese Italian or whatever ‘mix’ available) and pine nuts. Stir altogether with dressing and refrigerate a few hours, then fold together again just before serving. Keeps well & still great the next day. Read More
Rating: 5 stars
Delicious! Even my raw broccoli disliker loved it. Read More