Broccoli Salad
This delicious broccoli salad is packed with flavor and crunch, with raisins, sunflower seeds, and a tangy slightly sweet mayonnaise dressing. Feel free to use pine nuts in this recipe instead of the sunflower seeds. Also, it's easy to reduce the sugar in this recipe. I add only a tablespoon or two of sugar and use light mayonnaise, and it's delicious.
This delicious broccoli salad is packed with flavor and crunch, with raisins, sunflower seeds, and a tangy slightly sweet mayonnaise dressing. Feel free to use pine nuts in this recipe instead of the sunflower seeds. Also, it's easy to reduce the sugar in this recipe. I add only a tablespoon or two of sugar and use light mayonnaise, and it's delicious.
- Carbohydrate 82.889290012345 g
- Cholesterol 77.4533334910622 mg
- Fat 29.6138500146066 g
- Fiber 7.52374987728096 g
- Protein 13.2645250048986 g
- Saturated Fat 5.78863833609963 g
- Serving Size 1 1 Serving (372g)
- Sodium 579.841166985815 mg
- Sugar 75.3655401350641 g
- Trans Fat 13.5096083433789 g
- Calories 624 calories
Step-by-step
- Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl; toss to combine.
- In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar.
- Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Mastering Texture and Moisture Control
Another frequent misstep involves adding warm, freshly cooked bacon directly into the raw produce, which prematurely wilts the peas and softens the sunflower seeds. Ensure the bacon cools to room temperature and the frozen peas are thoroughly thawed and patted dry on paper towels to prevent excess water from diluting the dressing. If substituting pine nuts for sunflower seeds at a one-to-one ratio, toast them gently in a dry skillet over medium-low heat for four minutes until golden to release their essential oils.
The Science of Resting
Chilling this mixture thoroughly for at least thirty minutes allows the sugar to draw out a minimal amount of moisture, softening the raw bite of the red onion while keeping the broccoli crisp. Never attempt to freeze this dish, as the high fat content of the mayonnaise breaks down into an oily separation when thawed, and the raw vegetables turn spongy. Store leftovers in a sealed container in the refrigerator for up to forty-eight hours.
