AuthorJan BouwerA creamy, crunchy broccoli salad with crispy bacon, nuts, raisins, and sunflower seeds in a sweet-tangy mayonnaise dressing, best made the night before serving. By Leon Vermaak
Prepare the night before serving.
Cut broccoli into small florets, and finely chop the stems.
Chop and fry the bacon until crispy.
Combine broccoli, bacon, pecan nuts, raisins, sunflower seeds, and finely chopped onion in a large bowl. Mix well.
In a separate bowl, make the dressing by combining sugar, mayonnaise, and white vinegar.
Pour the dressing over the salad and mix through thoroughly.
Refrigerate overnight.
The next day, mix the salad again before serving.
Note: This recipe was doubled when made for a weekend gathering.
Ingredients
Directions
Prepare the night before serving.
Cut broccoli into small florets, and finely chop the stems.
Chop and fry the bacon until crispy.
Combine broccoli, bacon, pecan nuts, raisins, sunflower seeds, and finely chopped onion in a large bowl. Mix well.
In a separate bowl, make the dressing by combining sugar, mayonnaise, and white vinegar.
Pour the dressing over the salad and mix through thoroughly.
Refrigerate overnight.
The next day, mix the salad again before serving.
Note: This recipe was doubled when made for a weekend gathering.
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