Broccoli Salad With Sunflower Seeds Cranberries Recipe 45 Food

BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS

Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds image

Try a flavor from the beaches of the eastern shore. This refreshing yet hearty family recipe has been adopted into the families of all of our friends. We never steam a bushel of crabs without having a huge bowl of this salad and corn on the cob on the table. This dish is simply mandatory at every BBQ, potluck or pitch-in event. Give it a try!

Provided by Coastal Roots

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

8 slices bacon
⅓ cup sunflower seed kernels
1 large head broccoli, cut into bite-size pieces
⅓ cup diced red onion
1 cup seedless red grapes, halved
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste

Steps:

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. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
Combine broccoli, onion, and grapes in a bowl.
Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 12.5 g, Cholesterol 20.5 mg, Fat 29 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 4.8 g, Sodium 382.4 mg, Sugar 8 g

SOUTHERN BROCCOLI SALAD

Southern Broccoli Salad image

A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.

Provided by Kay Chun

Categories dinner, lunch, salads and dressings, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

Kosher salt (such as Diamond Crystal) and pepper
8 ounces bacon (any type)
10 cups (1 1/2 pounds) 1- to 1½-inch broccoli florets
1 cup mayonnaise
1/4 cup finely chopped red onion
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 cup coarsely grated Cheddar
1/2 cup golden raisins
1/2 cup roasted, salted sunflower seeds

Steps:

Bring a large saucepan of salted water to a boil.
Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

BROCCOLI SALAD

Broccoli Salad image

It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.

Provided by Hetty McKinnon

Categories lunch, weeknight, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup golden or black raisins (or dried cranberries)
1/2 red onion, finely sliced
1/4 cup apple cider vinegar
4 teaspoons granulated sugar
Kosher salt (such as Diamond Crystal)
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 1/2 pounds broccoli (about 2 heads)
1 apple (any variety), cored and cut into ½-inch cubes
2 scallions, white and green parts, finely sliced
Kosher salt (such as Diamond Crystal) and black pepper
1/2 cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)
1 cup red or green grapes (optional), halved crosswise

Steps:

Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

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