Paula Deen has a basic broccoli salad recipe that takes 15 minutes. Betty Crocker also has a version of broccoli salad, although that one takes about two hours and 10 minutes from start to finish. However, two hours involve refrigerating the salad.
To make Paula Deen's broccoli salad, trim the leaves from the stem of a large head of broccoli, remove the stalk, and wash the head of broccoli thoroughly. Chop the head into individual flowerets and cut the stems into bite-sized pieces, and place them in a large bowl. Mix in six, seven or eight slices of crumbled, cooked bacon, 1/2 cup of chopped red onion, 8 ounces of sharp cheddar cheese that you have cut into small chunks, and 1/2 cup of raisins if so desired. Mix 1 cup of mayonnaise, 2 tablespoons of white vinegar, 1/4 cup of sugar, 1/2 cup of cherry tomatoes cut in half, and salt and freshly ground black pepper. Combine these ingredients, and toss them into the broccoli mixture.
To prepare Betty Crocker's broccoli salad, mix 1/2 cup of salad dressing or mayonnaise, 2 tablespoons of sugar and 2 tablespoons of white vinegar. Stir in 5 cups of broccoli florets and 1/4 cup each of chopped red and yellow onion, and cover and place them in the refrigerator for two hours to allow the flavors to settle and blend. Just prior to serving, sprinkle the salad with six slices of crumpled, cooked bacon and 1/4 cup of sunflower seeds.