Elizabeth's Broccoli Salad
A very hearty vegetable with some surprising ingredients.
Yield
12 servingsPrep
15 minCook
0 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
broccoli florets
|
|
| ½ | each |
red onion
chopped |
|
| 1 | cup |
sunflower seeds
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
mushrooms
sliced fresh |
|
| 1 | cup |
mayonnaise
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| ¼ | cup |
sugar
|
|
| ½ | pound |
bacon
cooked crisp and crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
broccoli florets
|
|
| 0.5 | each |
red onion
chopped |
|
| 237 | ml |
sunflower seeds
|
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
mushrooms
sliced fresh |
|
| 237 | ml |
mayonnaise
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 59 | ml |
sugar
|
|
| 226.8 | g |
bacon
cooked crisp and crumbled |
|
Directions
Clean and cut the whole broccoli into small pieces.
Use all of the broccoli except the end chunks.
Mix together the broccoli, onion, sunflower seeds, raisins and mushrooms.
Make the dressing by mixing the mayonnaise, vinegar and sugar.
Twenty minutes before serving, toss the salad.
Toss with the bacon and the dressing.
