Page 32 - UMass2018_CookBook
P. 32
Ingredients
Serves 8
1 1⁄2 pounds broccoli, cut into small florets
1 pound bacon, cooked until crisp and broken into small pieces
1 cup sunflower kernels 1 cup mayonnaise
3 tablespoons granulated sugar
3 tablespoons white wine vinegar
1⁄2 cup chopped red onion
Broccoli Salad
Barron Family, Bridgewater, MA
“This salad is great for barbecues.” — Linda Barron
Preparation
1. Mix together the broccoli, bacon, sun- flower kernels, mayonnaise, sugar, vinegar and onion in a bowl until combined.
2. Cover and refrigerate until chilled before serving.
26 | TASTE OF HOME
