I found some fairly good-looking broccoli in the produce section today...just had to buy some!
This salad isn’t anything new, but it’s often made with too thick mayonnaise. We like this thinner, sweeter version – it reminds us of the salad we enjoyed at a resort restaurant, where they said they used a purchased Vidalia onion poppy seed dressing. I made mine without the bacon or grapes, but they are a nice addition.
Broccoli Salad
¼ cup sunflower seeds -- toasted lightly
½ cup Sour Cream -- or heavy cream or combination
½ cup sugar
¼ cup cider vinegar
1 teaspoon poppy seeds
1 ½ Cups Broccoli Florets -- fresh, cut up into bite size pieces
½ cup Onion -- red or sweet, finely chopped
½ cup celery -- thinly sliced diagonally
½ cup Raisins
2 Slices Bacon -- optional, crisp pieces
½ Cup Grapes -- optional, red or green, halved
- Toast sunflower seeds on a small shallow pan in the oven - watch closely or on a shallow microwave plate in the microwave a minute at a time until done. Cool.
- Combine cream, sugar, cider vinegar and poppy seeds and shake or stir well.
- Pour dressing over other ingredients in a 1 1/2 quart bowl. Stir gently to combine. Chill. If desired, stir in bacon before serving.
I've always liked this salad.
ReplyDeleteIt's the only way I'll eat raw broccoli.
Mmm! Love that broccoli salad! It's good with cauliflower in it, too.
ReplyDeleteMy favorite recipe uses mayo, sour cream, ACV, and sugar, as well as reduced-sugar dried cranberries instead of raisins. And I use the bacon/sunflower seeds as a topping, not a mix-in.
But I never thought of adding poppyseeds--I'm definitely going to try them next time!
You probably can't add too many good things to this salad! We like the dressing without the mayo though.
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