Paula Deen Broccoli Salad Recipe
Are you looking for the best Paula Deen Broccoli Salad Recipe? This dish is a classic Southern favorite.
Equipment
- Large mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
- Spatula
Ingredients
- 6 Cups Broccoli Florets
- 1/2 Cup Red Onion Chopped
- 1/2 Lb Bacon Cooked And Crumbled
- 1/2 Cup Raisins
- 1/2 Cup Sunflower Seeds
- 1 Cup Mayonnaise
- 2 Tbsp White Sugar
- 1 Tbsp Red Wine Vinegar
Instructions
- Wash your broccoli thoroughly under cold water. Pat the florets dry with a clean towel. Chop them into very small, bite-sized pieces.
- Place the broccoli into your large mixing bowl. Add the thin slices of red onion now. Toss them together until they are well mixed.
- Grab a separate small bowl for the dressing. Whisk the mayonnaise, sugar, and vinegar together. Keep whisking until the sugar is fully dissolved.
- Pour the creamy dressing over the broccoli and onions. Use your spatula to coat every piece well. Make sure nothing is left dry in the bowl.
- Add the crispy bacon and sunflower seeds next. Stir in the raisins for a touch of sweetness. Mix gently so the bacon stays crunchy.
- Cover the bowl with plastic wrap or a lid. Place it in the fridge for one hour. This allows the flavors to meld together perfectly.
Notes
- Use very fresh broccoli for the best crunch.
- Chop the broccoli into very small pieces.
- Make sure the bacon is extra crispy.
- Let the salad chill before you serve it.
- Toast the sunflower seeds for more flavor.
- Adjust the sugar if you want less sweetness.
- Use red wine vinegar for the best tang.
- Dry the broccoli well so the dressing sticks.