Tuesday, October 23, 2012

Broccoli-Bacon Salad: Pink Ribbon Recipe

Broccoli-Bacon Salad: Pink Ribbon Recipe

Hi everybody :)

Broccoli is another one of my favorite vegetables, no matter how it's prepared, that's way I choose this as one of the Pink Ribbon Recipes. It's a classic broccoli salad with onion, red &  yellow, sunflower seeds, bacon and a mayo/vinegar dressing.

Broccoli is a great source of  folic acid, which is essential in normal body functions.  However,  the doctor advises excessive folic acid intake can interfere with the effectiveness of a chemotherapy called methotrexate.  Also sunflower seeds are an excellent source of vitamin E, but must be avoided by patients  who have an ostomy (where a portion of the intestine is brought up to the skin).  With that being said, please check with the doctor first, if you're on a special diet. 

Broccoli-Bacon Salad adapted Betty Crocker Living with Cancer Cookbook


1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons white vinegar
1 lb fresh broccoli, cut into florets (5 cups)
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 cup sunflower nuts (I used honey-roasted sunflower seeds)
6 slices bacon, crisply cooked, crumbled (I used about 1/3 cup real bacon bits)

1 In large bowl, mix mayonnaise, sugar and vinegar Stir in broccoli and onion until Coated. Cover; refrigerate 2 hours to blend flavors.  

2 Sprinkle with nuts and bacon before serving. 6 servings (1 cup each)

High in Vitamin C

1 Serving: Calories 260 (calories from Fat 190); Total Fat 21g (Saturated Fat 3.5g, Trans fat 0g); Cholesterol 15mg; Sodium 310mg Potassium 290mg, Total Carbohydrate 11g (Dietary Fiber 2g); Protein 6g % Daily Value: Vitamin A 8%; Vitamin C 90%; Calcium 4%; Iron 6%; Folic Acid 15%; Magnesium 10% Exchanges: 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 3 1/2 Fat Carbohydrate Choices: 1

What I Did and/or Think:

I made the following changes in Italic and here's what I did for the mayo/vinegar dressing:

Mix the mayonnaise,  sugar, vinegar together, divide in half. Set aside one of the halves.


Put the onions in the other halve of the mayonnaise mixture. Mix. 

Put the mayonnaise mixture with the onions in a mini food processor or blender.

Blend until smooth, about 1 minute. 

Mix the two mayonnaise mixture back together.

The mixture will be light pink :)

Combine the rest of the ingredients in a large bowl.

Pour mayonnaise mixture over the broccoli mixture. Stir well to combine.  Refrigerate for at least 2 hours for flavors to blend

The Taste: LOVE, LOVE, Love it! The salad was great. Be sure to make this ahead of time so that the flavors blend. I let this sit overnight. This is always a REPEAT in our house.

For a more colorful variation add 1/2 cup raisins, craisins or both to the broccoli mixture;  and sprinkle with cheddar cheese just before serving. 


BTW...The recipe directions are fine. I only did the extra steps because I don't like the crunchy rawness of the onions, but I love the taste. I also use this method when making any type of salad or sandwich that calls for mayonnaise and onions. It helps the flavors mellow faster too, which is a plus for any recipe :)

ENJOY! Come again...

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