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The Picnic Cafe’s Broccoli Salad

Rule
Kathy Bonnet, owner of The Picnic Cafe in Nashville, Tenn., shared the recipe for her classic broccoli salad and the secret to her dressing: make the dressing the night before so the sugar can dissolve and the dressing will not be grainy. If not serving immediately, wait to add the bacon so it stays crispy.

2 cups mayonnaise
½ cup granulated sugar
⅓ cup cider vinegar
3 medium broccoli heads, cut into bite-size pieces
3 green onions, white and tender green parts, chopped
½ cup roasted, salted sunflower seeds
3 to 5 slices bacon, cooked and chopped, about ½ cup
1 cup golden raisins

The night before, combine mayonnaise, sugar, and vinegar in a small bowl. Stir to fully combine and let sit in the refrigerator overnight. Combine broccoli, green onions, sunflower seeds, bacon and raisins in a large bowl. Pour over dressing. Stir to fully coat. 

Yield: 10-12 servings