This is my favorite broccoli salad…it’s great year-round, but since it’s warming up again, I thought I’d share it.
2 bunches broccoli (~2-1/4 pounds)
10 thin slices of bacon
1 large red onion
1/3 cup raisins (or currants)
1 cup mayonnaise (I used reduced fat)
1/4 cup sugar
2 Tablespoons cider vinegar
1/2 teaspoons black pepper
1/2 cup toasted sunflower seeds (I use raw pumpkin seeds that I sprayed olive oil on and stuck them under the broiler in the oven to toast)
Cut broccoli flowerets into smaller bite-size pieces. Cut off the tough outer layer of the stalks and chop up the tender part into bite size pieces. You need about 8 cups of broccoli. Shred carrots. Slice onions into julienne strips. Cook bacon until crisp and then crumble.
Place all in a large bowl, add raisins.
In a small bowl whisk together mayo, sugar, vinegar and pepper. Combine dressing with veggies and refrigerate for at least 2 hours before serving, mixing once during this time. Top with seeds.