Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 30 mins
Servings::8
Ingredients
8 slices bacon
⅓ cup sunflower seed kernels
1 large head broccoli, cut into bite-size pieces
1 cup seedless red grapes, halved
⅓ cup diced red onion
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste
Directions
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable plastic bag and set aside.
Combine broccoli, grapes, and onion in a large bowl.
Whisk mayonnaise, vinegar, sugar, and pepper together in a separate bowl; crumble remaining slice of bacon and fold into dressing.
Pour dressing over broccoli mixture; toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.
Cook’s Note
We sometimes substitute sunflower seeds with chopped pecans or toasted sliced almonds.
We always add the crumbled bacon and sunflower seed mixture when it's time to serve. That way, it stays nice and crunchy, which enhances the overall texture and flavor of the dish.