Happy Labor Day everyone! We had a scorcher of a weekend. It was up to 108 degrees! I’ve never seen it get that high in our area before. We took our Labor Day weekend BBQ inside and opted for as many dishes that didn’t require turning the stove on as possible! One of my favorites is this delicious Bacon Broccoli Salad. You can feel all virtuous by eating green but still get that salty crunch from the bacon that makes you go back for a second helping! If you want to keep this dish vegan, you can always swap out the bacon for sweet craisins. They will give it a pretty pop of color!
Now to be honest, I did cook up actual bacon then chopped it for this salad. If you substitute bacon bits from a bottle for the strips, it might taste a bit more “bacony.” This would also save you time in the kitchen, keep you from having to turn on the oven, and means one less dish to wash. I went for the real deal though. The strips give it a more subtle taste of bacon that I prefer, but you just can’t go wrong with bacon!
To make this dish, layer all of the dressing ingredients in the bottom of a large bowl. Top with sunflower seeds, bacon, and broccoli. Then toss well! For another variation, instead of broccoli florets, you could also use broccoli slaw.
This Bacon Broccoli Salad is one that I will switch out with my Broccoli Cauliflower Salad. Both are delicious and can be made ahead of time…in fact they taste better when prepared the day before! Both are easy to make and a really fun way to get your veggies in for the day.
- 3/4 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 6 strips of bacon
- 1 head broccoli
- 1/4 cup sunflower seeds
- 2 green onions
- Cook bacon on the stove top until crispy.
- Pat dry with paper towels & crumble.
- Chop broccoli into small, bite sized pieces.
- Finely chop green onions.
- Combine mayo, sugar, and red wine vinegar in a bowl & whisk well.
- Add in bacon, broccoli, sunflower seeds, and green onions.
- This can be eaten immediately, but is best if it marinates 30 minutes to overnight.