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Broccoli Salad

Thursday, October 10, 2019
8 ounces bacon
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels


1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Recipe courtesy of Trisha Yearwood

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