Broccoli Salad with Bacon

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

Prep Time:

10 mins

Cook Time:

10 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Ingredients

1 pound bacon
1 bunch broccoli, finely chopped
½ cup sunflower seeds
½ cup diced red onion
¾ cup mayonnaise
¼ cup white sugar
2 tablespoons white vinegar

Directions

Step 1
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.

Step 2
Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.

Step 3
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.

Tips

Chop broccoli fairly fine. I like to include a bit of the stalk for extra crunch.

Nutrition Facts (per serving)

343

Calories

29g

Fat

12g

Carbs

10g

Protein

Nutrition Facts
Servings Per Recipe 8
Calories 343
% Daily Value *
Total Fat29g	37%
Saturated Fat5g	27%
Cholesterol28mg	9%
Sodium561mg	24%
Total Carbohydrate12g	5%
Dietary Fiber2g	7%
Total Sugars8g
Protein10g
Vitamin C34mg	172%
Calcium31mg	2%
Iron1mg	6%
Potassium300mg	6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Karen Ford
- 4 years ago
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.
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- by: Dorothy Scherck
- 4 years ago
This is my favorite recipe to take to any pot luck friends always request it.
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- by: Sweet B
- 4 years ago
I’ve made this many times before, but this is a much better recipe!
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- by: Monique
- 4 years ago
I made it with bacon, red grapes halved, and some chopped red onion. Sprinkled with toasted almonds. Delish !!
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- by: Drme Inaz
- 4 years ago
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.
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- by: Dandamom
- 4 years ago
Delicious! Even my raw broccoli disliker loved it.
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- by: Pat Bastian
- 4 years ago
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?!
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- by: Susan
- 3 years ago
This is a great cold broccoli salad. I made it for a picnic.
I used turkey bacon, substituted the same amount of monk fruit sweetener for the sugar, and added about 1/4 cup of raisins. I also used thawed frozen organic broccoli. It turned out great. YUM!
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- by: Wecrow1
- 2 years ago
This is one of my potluck or camping go to recipes. It is simple enough to halve if need be. It does not appear to have too much sugar.
Once, I used apple cider vinegar and it did not deter the taste,
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