Savory broccoli salad

4 servings

Ingredients

Quantity Ingredient
Salt
1 medium Head broccoli (abt. 3 cups florets)
¼ cup Mayonnaise
1 tablespoon Vinegar*
½ cup Raisins
½ cup Salted, toasted sunflower seeds
1 Thin slice red onion

Directions

*Any kind; cider vinegar is good.

Fill a 3-quart saucepan with about 3" of water. Salt the water and bring it to a boil.

Meanwhile, cut the broccoli head into florets. If desired, peel the stem and cut it into small chunks. (A salad made only of florets is prettier, but you might not want to throw out the broccoli stems.

Once peeled of tough outer skin, they make good eating.) When the water boils, add broccoli. Cover the pan for 1 minute, then remove the cover and cook broccoli 4 to 5 minutes more. Timing depends on how big the florets are, but the broccoli should be tender and bright green. Drain well.

As broccoli cooks, put mayonnaise and vinegar in a large bowl; stir.

Add drained broccoli and raisins. Add half the sunflower seeds and toss briefly. Mince the red onion. Sprinkle red onion and remaining sunflower seeds over broccoli before serving.

Serve with picnic fare, or at dinner with grilled (or broiled) chicken and corn on the cob.

From Food Editor Sarah Fritschner's 06/14/95"Fast Lane" column called "Time for Vegging Out: Cold Vegetable Salads Make Hectic Summer Schedules More Manageable" in "The (Louisville, KY) Courier-Journal." Pg. D1. Electronic format by Cathy Harned.

Submitted By CATHY HARNED On 06-17-95

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