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Classic Broccoli Salad

PorkStove-TopDiner-Style

Time: 1 hour 15 minutes

Yield: 10 servings

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About

This Classic Broccoli Salad disrupts everything you thought you knew about classic salads. The crunch comes not from croutons, but from salted sunflower kernels and succulent, crispy bacon. That raises the savory game for sure, making the garden-fresh and crisp-tender broccoli all the more appealing. The dressing is creamy, tangy, and sweet; giving you extra incentive to come back for plate after plate of this gorgeously-green dish. Classic Broccoli Salad is sure to become a classic in your household!

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Ingredients

  • 8 ounces bacon
  • salt, to taste
  • 5 cups small broccoli florets
  • 1 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1/3 cup onion, chopped
  • 1/4 cup sugar
  • 3/4 cup raisins
  • 1/2 cup sunflower kernels

Directions

Step 1 -Cut the bacon into small pieces and cook them over medium heat just until crisp, about 5-8 minutes.

Step 2 -Transfer the bacon to paper towels to drain.

Step 3 -Bring a large saucepan of salted water to a boil.

Step 4 -Add the broccoli to the boiling water and blanch until they are bright green and slightly softened, about 3 minutes.

Step 5 -Drain the broccoli well, run under cold water to stop the cooking, and drain again.

Step 6 -In a mixing bowl, combine the mayonnaise, the vinegar, the onion, the sugar, and the raisins.

Step 7 -Add the broccoli to the dressing and toss to coat.

Step 8 -Refrigerate the salad for at least 1 hour and up to overnight.

Step 9 -Just before serving, fold the sunflower kernels and the cooked bacon pieces into the salad.

Step 10 -Serve.

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