Served in a glass bowl, this broccoli salad is not only pretty but delicious as well. Sunflower seeds, red onion, raisins, and bacon with broccoli and a sweet-sour sauce will make you wish for more. You can add cauliflower and pumpkin seeds if you’d like as well.
Years ago my husband managed a farmer’s market cooperative. That was back in the day when government subsidy for tobacco was on its way out. Farmers were looking for a labor-intensive crop to supplement their income. Broccoli won the draw. During the years of Southside Virginia Produce Cooperative’s existence, recipe contests were held locally, specifically featuring broccoli and cantaloupe, the two crops being grown at that time.
Because my husband was the manager, it seemed important that I learn to cook and bake with broccoli, so I scoured magazines for recipes. This is one of the recipes I saved some twenty-eight years ago. In one of the contests, I entered this dish and took first place. You’ll understand why when you try a sample.
Over the years, I’ve adapted it somewhat. The original recipe didn’t call for cauliflower, but I add it occasionally. On the day this photo was taken, I was out of sunflower seeds, so my neighbor brought some pumpkin seeds, and we liked it just the same. It’s still a family favorite (for those of us who like onions, anyhow.) I’m certain it will become a favorite for your family as well.
- 1 large bunch fresh broccoli, cut in pieces (4-5 cups)
- 1 cup sunflower seeds
- 1 cup raisins
- 10 strips bacon, fried and crumbled
- ¼ cup diced, red onion
- 3-4 Tbsp. sugar
- 1 Tbsp. vinegar
- ½ cup creamy salad dressing or lite mayonnaise
- Cut and wash broccoli and put pieces in a bowl
- Add raisins, onion, bacon and sunflower seeds
- Mix dressing ingredients together until smooth
- Pour dressing over salad