Broccoli Salad

Broccoli Salad is a favorite in our home.  Broccoli was on sale last week, so I decided to try a new recipe and see how it went.  I was happy with the results.  I used to prefer the broccoli salad with shredded cheese in it, but I now like just the combination of fruity and salty with Craisins and sunflower seed kernels.  Most recipes for broccoli salad call for sugar in the dressing, but I liked that this one uses honey; it makes it seem not so bad for you.

The other thing I like about this recipe is that the dressing isn't over-powered by mayonnaise.  Sometimes the mayo takes center stage, but it shouldn't.  The blend of flavors in this dish gives each component a role--just as it should.  The original recipe said to serve it immediately, but I think the taste just gets better if you allow it to refrigerate for awhile, giving the dressing time to combine.  Try it both ways, if you like.  And, if you like a dressier broccoli salad, just cut down on the amount of broccoli, or mix up a bit more of the dressing.  You really can't go wrong.

Broccoli Salad

1 head broccoli {or about 5 broccoli crowns}, stemmed and florets cut into pieces
4 slices cooked bacon, broken into pieces
1/4 cup red onion, diced
1/2 cup Craisins
3/4 cup mayonnaise
2 T white vinegar
2 T honey
1/4 cup roasted sunflower seed kernels
sea salt and ground pepper to taste

In a large mixing bowl, combine broccoli, bacon, onion, and Craisins.  In a separate small bowl combine the mayonnaise, vinegar, honey, salt and pepper.  Pour dressing mixture over broccoli mixture and gently stir to coat.  Stir in sunflower seed kernels.  Cover and refrigerate until ready to serve.


source:  adapted from the Naked Kitchen