Name: Sweet & Savory Broccoli Salad
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Yield: 8
Ingredients: 1/2 lb bacon, chopped, cooked and drained ((approximately 2/3 cup cooked)); 2 heads broccoli ((approximately 7 cups broccoli florets)); 1/2 cup finely chopped sweet onion ((1/2 medium onion)); 1/2 cup grated carrot ((1 medium carrot)); 1/2 cup roasted & salted sunflower kernels; 3/4 cup golden raisins, packed; 1 cup light mayonnaise; 1/2 cup white sugar; 2 tbsp red wine vinegar, or white vinegar; 1/8 tsp salt

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It’s that time of the year for Memorial Day, graduations, Father’s Day, backyard parties, and picnics. And this Sweet & Savory Broccoli Salad will be a BIG hit at your next special event!

This is the iconic broccoli salad you find at many summer parties. And it’s so yummy because of a delicious combination of crunchy broccoli, savory bacon, sweet onion and carrots, salted sunflower kernels, and plump golden raisins with a creamy sweet & tangy dressing.

Oh, my goodness…it’s just simply the BEST!

I asked my sister, Charlene for this recipe because I enjoyed it so much at a party she had some time ago. I’m telling you, it was the best broccoli salad I’ve ever had!

I haven’t had this salad in a while but when I tasted it, it was exactly how I remembered it – ridiculously GOOD! So, thank you, Charlene, for the great broccoli salad recipe, we really appreciate it!

So, let’s make it!

Over a skillet cut 1/2 lb of bacon into pieces. Cook and stir over medium heat until crispy.

Drain on paper towels and set aside.

Rinse and chop 2 heads of broccoli florets into bite-sized pieces (approximately 7 cups), and place them in a large bowl.

Pro Tip: Don’t throw away these wonky looking broccoli stems, just put them in a bag and refrigerate to keep them fresh. The discarded stems and a small head of broccoli makes great broccoli rice.

Which is a healthy low-carb recipe! Hey, if you haven’t already done so, make sure to sign up for our newsletter below!

To the broccoli add; 1/2 cup finely chopped sweet onion, 1/2 cup grated carrot, 1/2 cup roasted & salted sunflower kernels and 3/4 cup packed golden raisins.

Pro Tip: To get your onions evenly and finely chopped, I highly recommend using the Vidalia Chop Wizard (affiliate link) with the smaller chopping plate.

I’ve had mine for years and I love it because it makes chopping onions, peppers, and eggs a snap. And the bottom container measures your ingredients as you chop!

Dressing

In a separate bowl add; 1 cup light mayonnaise, 1/2 cup white sugar, 2 tbsp red wine vinegar, and 1/8 tsp salt, whisk together well.

Pour the dressing over all the ingredients. Toss thoroughly, taste and season with a little more salt, if desired.

Scoop into a pretty serving bowl and enjoy! I brought this broccoli salad to my other sister, Darlene (yes, they’re twins) for a birthday dinner she had for me last Wednesday and everyone really loved it. As a matter of fact, there was only a little bit left!

We hope you try our Sweet & Savory Broccoli Salad and enjoy it as much as we do. If you make it, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!

Also, please consider giving this recipe a star rating, sharing it or leaving a comment. Thanks, we really appreciate it!

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5 from 2 votes

Sweet & Savory Broccoli Salad

Our Sweet & Savory Broccoli Salad has a delicious combination of crunchy broccoli, savory bacon, sweet onion and carrots, salted sunflower kernels, and plump golden raisins with a creamy sweet & tangy dressing!

Course Salads

Cuisine American

Keyword Crunchy, Party Food, Summer

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 1 hour

Total Time 1 hour 25 minutes

Servings 8

Calories 383kcal

Author Heather Carter - MySweetMission.com

Ingredients

1/2 lb bacon, chopped, cooked and drained (approximately 2/3 cup cooked)
2 heads broccoli (approximately 7 cups broccoli florets)
1/2 cup finely chopped sweet onion (1/2 medium onion)
1/2 cup grated carrot (1 medium carrot)
1/2 cup roasted & salted sunflower kernels
3/4 cup golden raisins, packed

Dressing

1 cup light mayonnaise
1/2 cup white sugar
2 tbsp red wine vinegar, or white vinegar
1/8 tsp salt

US Customary - Metric

Instructions

Over a skillet cut 1/2 lb of bacon into pieces. Cook and stir over medium heat until crispy. Drain on paper towels and set aside.
Rinse and chop 2 heads of broccoli florets into bite-sized pieces (approximately 7 cups), and place them in a large bowl.
To the broccoli add; 1/2 cup finely chopped sweet onion, 1/2 cup grated carrot, 1/2 cup roasted & salted sunflower kernels and 3/4 cup packed golden raisins.

Dressing

In a separate bowl add; 1 cup light mayonnaise, 1/2 cup white sugar, 2 tbsp red wine vinegar, and 1/8 tsp salt, whisk together well.
Pour the dressing over all the ingredients. Toss thoroughly, taste and season with a little more salt, if desired.
Cover and chill 1 hour. Scoop into a pretty serving bowl and enjoy!

Notes

Don't throw away the broccoli stems, just put them in a bag and refrigerate to keep them fresh. The discarded stems and a small head of broccoli makes great broccoli rice, which is a recipe I'll be sharing soon!
To get your onions evenly and finely chopped, I highly recommend using the Vidalia Chop Wizard (affiliate link) with the smaller chopping plate.

Nutrition

Did you make this recipe?We want to see it! Tag us on Instagram @MySweetMission or use the hashtag #mysweetmission so we can find you!

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