Weather: it’s raining, it’s pouring…
What I’m listening to: {a narrative}, A New Normal
So far, we are experiencing one of the coldest summers on record here in South Central Alaska. On rainy days like today, I sometimes daydream about hot summer food memories like this one. I was first introduced to this salad one summer along the shores of the Kings River in Central California. I can still smell the smoke from the grill and hear the roar of jet skis and the laughter of children. Somehow, this Broccoli Salad featured prominently in our gatherings and in my memories of our time in that small Central California town.
I remember the first time I saw it – raw, cold broccoli as a side salad? How strange. But one bite of that crisp, fresh broccoli, crunchy, salty bacon, zippy red onion, and sweet, tart cranberries and I was sold. Indeed how strange… and how surprisingly fantastic. It’s not too often that a dish completely catches me off-guard. This was one of them for me.
Broccoli Salad with Sunflower Seeds and Cranberries
Ingredients
- 5 cups finely chopped broccoli florets just the florets (about 3 crowns broccoli)
- 10 slices bacon crisp-cooked and crumbled
- ⅓ cup diced red onion
- ⅓ cup sunflower seeds
- ⅓ cup dried cranberries chopped (golden raisins are equally good)
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- salt and pepper to taste
Instructions
- To a salad bowl, add broccoli, cooked bacon, onion, sunflower seeds, and cranberries.
- In a small bowl, mix mayo, vinegar, and sugar. Pour dressing mixture over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve (at least one hour).
