Broccoli Salad

Things have been a little chaotic (read: border-line spiraling out of control) at work the past few days, and it's really taken a number on me. I'm not quite back to feeling like my normal self (I've found myself being really short with people today, so I apologize if you were in the path of that), and I considered not blogging again... But then I decided I'm going to fake it until I make it. Getting back to some semblance of normalcy might actually make me start to feel a little better anyway.

So. Another recipe (shocking). I actually got this one from a co-worker a year or so ago; somehow in conversation it came up that her sister makes a great broccoli salad, and I happened to mention that I don't have a broccoli salad recipe (because apparently every kitchen should have one? I don't know), so a few days later she brought me her sisters. We've made it a few times and are definitely fans, although we're still working on figuring out the right amount of broccoli. The recipe is a little vague and only calls for "one bunch" of broccoli, and we realized on our first attempt that a "bunch" at our grocery store is not nearly enough. I think we ended up using three when we made it for Thanksgiving, and it was a much better broccoli to sauce ratio. I did find a comparable recipe online that called for 5-6 cups broccoli florets, so that might help you get a better idea for quantities. I can't say that I've had a lot of broccoli salads (I've only recently started to get more adventurous with me eating, and broccoli salad is definitely a dish that I've passed over on many an occasion), but I like that this one uses raisin instead of chopped grapes, the sunflower seeds give it some good nuttiness, and of course, you can't go wrong with bacon. It's a good way to incorporate a "cold" vegetable into a holiday feast (not that I ever knew that was a requirement, but whatever my mom says goes) without doing a standard relish tray or something. Although I think maybe next year (or at Christmas?) I'd like to try a pasta salad--you know, just to mix things up :)

Broccoli Salad


1 bunch broccoli (approximately 5 cups florets), cut up
1 small onion, diced (we've used red)
1 cup raisins
1/2 cup sunflower seeds
1 lb bacon, cooked, drained, and crumbled
1 cup mayo
1/2 cup sugar
3 tbsp vinegar (I've seen variations that use balsamic, but we just used a white wine vinegar)

Toss together the broccoli, onion, raisins, sunflower seeds, and bacon. In a separate bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix well. Chill at least two hours before serving.