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
DRESSING:
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
