No Cook Side Dish: Broccoli Salad

I was at a local restaurant recently with my parents and my mom was going on and on about the creamy broccoli salad on the salad bar. It had a nice blend of crunchy broccoli, sweet raisins, and a tangy mayo based dressing. Actually, broccoli salad is pretty common in the South so I thought I would try my hand at a new version. I wanted a sweet and creamy dressing, a tiny bit of bite from red onions, and some additional crunch and flavor from sunflower seeds. So here you have it…a creamy broccoli salad mixed with a generous amount of Craisins, sunflower seeds and red onion. With the extra fresh broccoli and tangy dressing, I think we have a success! 

Give this southern favorite a try this week for something refreshing. With the added benefit of being a no cook recipe, you can kick back and enjoy. I think you will love the fresh from the garden taste!

Broccoli Salad


12 Slices Bacon, cooked and crumbled

2 Heads Broccoli, cut into bite size florets

1/2 Cup Red onion, diced small

3/4 Cup Craisins

5 Tbsp Apple cider vinegar

3 Tbsp Sugar

1 1/2 Cups Mayonaise

1 Cup Sunflower seeds

  1. In large bowl, combine broccoli, red onion, craisins, and sunflower seeds.
  2. In small bowl, mix vinegar, sugar and mayonnaise. Stir well.
  3. Add mayo mixture to broccoli. Toss until all ingredients are well covered.
  4. Refrigerate for at least 2 hours.
  5. Add bacon and toss well. Serve chilled.

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