The salad is delicious and really hit the spot for a spring dinner. It seems to hit all the right notes. Sweet, salty, tangy, crunchy. You’ve got the healthy raw veggies and just a little bit of naughty from the bacon. It is usually considered to be a side dish but we had big bowls of it and considered it a meal.

This one also comes from my Aunt Kathy.


Recipe: Sunny Broccoli Salad
Prep time
Total time
Recipe type: Sides
Serves: 6
  • 2 pounds broccoli, cut into florets (about 5 cups)
  • 10 slices bacon, fried crisp, crumbled
  • ½ cup golden raisins
  • ½ cup sunflower nuts
  • ¼ cup chopped red onion
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons white wine vinegar
  1. In large bowl, combine broccoli, bacon, raisins, sunflower nuts, shredded cheese and onion.
  2. In small bowl, combine mayonnaise, sugar and vinegar; blend well. Toss dressing with broccoli mixture.
  3. Refrigerate, covered, several hours or overnight.