3 pounds broccoli (I use 3-4 heads)
1/2 red onion, diced
1 cup Bob’s Red Mill sunflower seeds, roasted
3/4 cup Sun-Maid golden raisins
1/2 pound Jimmy Dean bacon, (about 8-10 slices) cooked and chopped
1 cup Kraft cheddar cheese, shredded
1 cup Hellman’s mayo
1/3 cup Daisy sour cream (I always add a little more for good measure)
3 tablespoons lemon juice
1/4 cup Pioneer sugar (more to taste)
salt and pepper.
Bring a large pot of water to a boil over medium-high meat. Add the broccoli and cook for 30 seconds to one minute. Place broccoli in an ice bath or rinse with cold water to stop cooking. I like to blanch my broccoli with the stems still attached and then chop it, you can blanch already chopped florets if you’d like too.
In a large bowl, add the blanched and chopped broccoli, diced onion, sunflower seeds, raisins, bacon, and shredded cheese.
In a medium bowl, combine mayonnaise, sour cream, sugar, lemon juice, salt and pepper for the dressing. Whisk together well.
Pour dressing over top. Gently toss and stir the salad to coat all ingredients with dressing. Salt and pepper to taste.
Chill salad for a couple hours or overnight. It is best once it is chilled and has been sitting for a couple hours. Serve and enjoy!
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