This recipe doubles / triples / 10 times, very well. I use 6 times the recipe to feed 50 people. When we make this recipe, we prep everything 1 to 2 days before, and then assemble just before serving. Don’t put it together in advance because the bacon will get soggy and the raisins will start growing. (There… is the voice of experience?!?!)
- Ingredients – Salad
- 1 large bunch of broccoli
- 1/2 pound bacon, crumbled and crisp
- 1/2 cup sunflower seeds
- 1/2 cup dark raisins
- Ingredients – Dressing
- 1 cup Hellman’smayonnaise
- 1/2 cup sugar
- 1 Tablespoon white wine vinegar
Mix dressing ingredients well to dissolve sugar. Put dressing on just before serving.
As a variation, we have also added cauliflower, baby corn, pimento, and even mandarin oranges, to give it more color. When you start adding ingredients you may need to make more dressing.
Hint:When you have to make a great deal of crumbled bacon, take the appropriate amount of raw bacon and cut into 1/2- to 3/4-inch pieces. Put these smaller chunks all into one skillet at the same time. The chunks will fall apart into individual pieces as the bacon cooks. Your bacon pieces will be more uniform in size, you don’t have to get you hands dirty, and your preparation time is cut substantially.
Tags: recipe, Broccoli salad, cooking, diy