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From "Portland's Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 2 bunches broccoli florets
  • 1 pound bacon, divided
  • 1 cup currants or golden raisins, divided
  • 1 cup unsalted sunflower seeds, divided
  • 1 red onion, chopped, divided
  • 1/2 cup candied orange peel, divided

    DRESSING:

  • 1 cup mayonnaise
  • 1/3 cup granulated sugar
  • 2 tablespoons red wine vinegar

    TO PREPARE THE SALAD:

    In a saute pan over high heat, cook bacon until crisp.  Remove from pan, drain and coarsely chop.

    In a large bowl, combine broccoli, bacon, currants, sunflower seeds, onion and orange peel.  Reserve some bacon, currants, sunflower seeds, onion and orange peel for garnish.

    TO PREPARE THE DRESSING:

    In a small bowl, whisk mayonnaise, sugar and vinegar.  Pour over salad approximately 1/2 hour before serving and toss well.

    To serve, spread broccoli salad in rectangular serving dish and place garnishes in long rows down center.

    SERVINGS: 6 - 8


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