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    • Mara W

      Broccoli Salad (bacon, onion, raisins, mayo, white vinegar, honey, sunflower seeds, S&P)

    • Donna Griffin-Canada

      Broccoli Salad with raisins and sunflower seeds - so good!

    • Jaquelyn Courter

      Broccoli Salad - I've been looking for this recipe! May 27, 2011 at 10:30 am | Posted in: Apps and Side Dishes Gluten Free Kid Friendly Lunch Recipes The Salad Bar | 9 comments I don’t know what it is about spring time but as soon as the warm weather hits I start craving broccoli salad. I go through a phase where I literally eat it at every meal for about 2 weeks. I’m strange. I know. It’s just so yummy!!!! ~Sarah Ingredients: 1 head broccoli, stems removed and florets cut into pieces 4 slices cooked bacon, crumbled (I used Applegate Farms Sunday Bacon) 1/2 cup red onion, chopped 1/2 cup raisins 3/4 cup mayonnaise (I used Spectrum Brand Organic Mayonnaise) 2 tbsp white vinegar 1 1/2 tbsp raw honey or coconut nectar 1/4 cup roasted no salt added sunflower seed kernels sea salt and freshly ground black pepper to taste Preparation: In a small bowl combine mayo, vinegar, honey, salt and pepper. Mix well and set aside. In a large bowl combine broccoli, bacon, onion and raisins. Gently stir in the mayo dressing. Sprinkle with sunflower seeds and serve immediately. Nutritional Info: Makes 6-8 servings. Serving size approximately 1 cup. Nutrients per serving: Calories: 173, Cal. from Fat: 77.5, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 17.5g, Fiber: 2g, Sugars: 10.5g, Protein: 4g, Sodium: 174mg, Chol: 2.5mg Notes: Leftover salad should be stored in an airtight container in the fridge for up to 2 days. It’s best to reserve some of the sunflowers seeds for any leftovers. The sunflower seeds will lose their crunch by the next day. You might also like:

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