Weather: it’s raining, it’s pouring…
What I’m listening to: {a narrative},  A New Normal

So far, we are experiencing one of the coldest summers on record here in South Central Alaska. On rainy days like today, I sometimes daydream about hot summer food memories like this one. I was first introduced to this salad one summer along the shores of the Kings River in Central California. I can still smell the smoke from the grill and hear the roar of jet skis and the laughter of children. Somehow, this Broccoli Salad featured prominently in our gatherings and in my memories of our time in that small Central California town.

Broccoli Salad with Sunflower Seeds & Cranberries via Alaska from Scratch

I remember the first time I saw it – raw, cold broccoli as a side salad? How strange. But one bite of that crisp, fresh broccoli, crunchy, salty bacon, zippy red onion, and sweet, tart cranberries and I was sold. Indeed how strange… and how surprisingly fantastic. It’s not too often that a dish completely catches me off-guard. This was one of them for me.

Broccoli Salad with Sunflower Seeds & Cranberries

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  • 2-3 broccoli crowns, just the florets, finely chopped (5-6 cups)
  • 10 bacon slices, crisp-cooked and crumbled
  • 1/3c red onion, diced
  • 1/3c sunflower seeds
  • 1/3c dried cranberries, chopped (golden raisins are equally good)
  • 1/2c mayonnaise
  • 2T apple cider vinegar
  • 2t sugar
  • salt and pepper

To a salad bowl, add broccoli, bacon, onion, seeds, and cranberries. In a small bowl, mix mayo, vinegar, and sugar. Pour dressing mixture over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve (at least one hour).

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