Brenda Gantt Broccoli Salad Recipe
Brenda Gantt is a well-known Southern cook and author, best known for her delicious and easy recipes that have been passed down through generations in her family.
Print
Pin
Rate
Servings: 8
Calories: 208kcal
Equipment
- large mixing bowl
Ingredients
- 1/2 cup of sunflower Seeds
- 8 cups of Fresh Broccoli Florets
- 6 tbsp. of White Vinegar
- 12 slices of cooked and crumbled Crispy Bacon
- 1 cup of Finely Chopped Red Onion
- 1/2 cup of Sour Cream
- 1/2 tbsp. of Black Pepper
- 3 tsp of Salt
- 2/3 cup of Sugar
- 1 cup of shredded Cheddar Cheese
- 1 cup of Mayonnaise
Instructions
- Start by mixing together the sunflower seeds, fresh broccoli florets, white vinegar, crispy bacon, finely chopped red onion, and sour cream in a large bowl.
- Enhance the flavors with a dash of black pepper and a pinch of salt. For some sweetness to balance out the tanginess from the vinegar and sour cream, add in sugar while also adding a creamy and slightly salty element with shredded cheddar cheese. Finally, add in mayonnaise for richness and creaminess.
- Once all the ingredients are combined, cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld together.
- When ready to serve, give the salad a quick stir and make any necessary adjustments to the seasonings.
Notes
- To save time and add extra flavor, use pre-cooked and crumbled bacon.
- For a healthier option, you can use turkey bacon instead of traditional pork bacon.
- Make sure to chop the broccoli into small bite-sized pieces for easy eating.
- For a vegetarian version, omit the bacon and add in some roasted sunflower seeds for an added crunch.
- This salad is best served chilled, so make sure to refrigerate it for at least an hour before serving.