Broccoli Salad (Trisha Yearwood) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Ingredients:
8 ounces bacon |
salt |
5 cups small broccoli florets |
1 cup mayonnaise |
1 tablespoon cider vinegar |
1/3 cup chopped onion |
1/4 cup sugar |
3/4 cup raisins |
1/2 cup sunflower kernels |
Directions:
1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
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