Does anyone remember eating the broccoli salad that had bacon, raisins, sunflower seeds and a creamy, slightly sweet mayo dressing? It often made an appearance at our family gatherings when I was growing up and more often than not, I enjoyed it. I think nearly every mom in my hometown had the recipe too. I don’t know if it was shared at PTA meetings or in elementary school cookbooks, but so many women made it at social gatherings. I kid you not!
Anyway, I got to thinking about the salad recently because I had a bunch of broccoli in my refrigerator that needed to be used up, pronto. I didn’t have any mayo made and really wasn’t feeling a mayo-based dressing anyway, so revamped it as a slightly creamy vinaigrette. It turned out very well and I was surprised how much it tasted like the original salad. Honestly, I think it’s the bacon, sunflower seeds and raisins (or in my recipe, currants) that really make the salad taste the way it does. For those of you that remember the salad I’m referring to, see for yourself.
Broccoli Bacon Salad
- 1 large head broccoli, chopped (peel & chop stems too)
- 1/8 cup sweet onion, finely chopped
- 4 slices good quality bacon, cooked & chopped
- 1/4 cup unsweetened dried currants (this brand is good)
- 3-4 Tbsp raw sunflower seeds
- 1 Tbsp apple cider vinegar
- 2 Tbsp extra virgin olive oil
- 2-3 tsp full-fat coconut milk (I like this brand or this brand)
- 1/4 tsp raw honey
- 1/8 tsp mustard powder
- Himalayan sea salt and pepper to taste
- In a large bowl, mix together the broccoli, onion, bacon, currants and sunflower seeds.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, coconut milk, raw honey, mustard powder, sea salt and pepper.
- Pour dressing over mixture and stir well. Refrigerate at least 6-8 hours or overnight. Pull out of the fridge about 10 minutes before serving, to allow dressing to soften (it firms up in the fridge since it’s an olive oil based dressing).
- Enjoy with burgers, grilled chicken, steak, fish, etc. Anything really!