This family secret southern broccoli salad has the perfect combination of flavor and crunch to be the meal or complement to an entree.

Serves: 2-4


5 cups of small broccoli florets (32-40 oz.)

1 cup mayonnaise (prefer Duke’s)

1 tbs cider vinegar

1/3 cup chopped onion

1/4 sugar

3/4 cup dried cranberries

1/2 cup sunflower kernels (optional)

Real bacon bits (8 oz.)

Corn on the cob
  1. Bring a large saucepan of salted water to a boil.  Add the broccoli and blanch until it is bright green and slightly softened (approximately 3 minutes).  Drain well and run under cold water to stop the cooking.  Drain again.
  2. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, broccoli, and dried cranberries.  Refrigerate for 1 hour, if possible.
  3. Just before serving the broccoli salad, fold in the sunflower kernels and the bacon pieces.
Debbie Barton

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OPL Plant-rich Recipes

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