Broccoli Salad with Raisins and Bacon

Broccoli Salad with Raisins and Bacon

It’s so hot today, even blogging seems like too much work. There aren’t too many meals that seem appetizing when it’s 103° either.   Not sure why heat drags my system down, but all I want to do is sit on the couch with a bowl of ice cream and watch baseball. Thankfully the Twins are having a little rally this week.  In times like these, I say it’s best to go with a stand-by rather than stumble and sweat it through a new recipe.  The least amount of effort the better, right?

The first broccoli of the season found itself in a bowl with raisins, bacon, and sunflower seeds today. It’s the kitchen partner’s favorite salad, favorite breakfast, favorite picnic dish-to-pass, favorite snack and favorite way to get his veggies.  It’s my favorite excuse to make bacon and use local broccoli.  Mostly, it’s a painless, creamy, sweet n’ salty way to ease me through the heat wave.

Broccoli Salad with Raisins and Bacon

Adapted from the The St. Paul Farmers Market Cookbook


5 C. broccoli, washed and cut (florets and 1/2 inch stem pieces)
1/2 C. onion, chopped
1 C. unsalted raw sunflower seeds
1/2 C. raisins
8 strips cooked bacon, well-drained and crumbled
3/4 C. light mayonnaise
1/4 C. sugar
2 Tbsp. vinegar

1. Combine broccoli, onion, sunflower seeds, raisins and bacon in a bowl. In a separate bowl, combine dressing ingredients, mixing until sugar is completely dissolved. Pour dressing over vegetables, toss to evenly coat. Serve, refrigerate, or return to the couch with a hefty plateful.


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