Broccoli Salad

Adapted from Modern California Cookbook by the Los Angeles Times and appears in "The Best of Lucks" article by Jennifer Lowe, Los Angeles Times, December 08, 1999

Dressing:
Mix together and refrigerate for at least 2 hours:
1 cup mayonnaise (I used "Light" mayo)
1 teaspoon white wine vinegar
1/4 cup sugar

Salad:
1 1/2 to 2 pounds raw broccoli florets, cut into bite-size pieces (broccoli crowns are perfect for this)
1/2 cup golden raisins (or regular raisins)
1/2 cup dried cranberries
1 cup salted sunflower seeds
1 small red onion, finely chopped
1 fresh tangerine, peeled and sectioned or can of mandarin oranges, drained (optional)
8 slices bacon, cooked and crumbled

Combine the salad ingredients. Dress with chilled dressing right before serving.

Links:
The Food Librarian blog: http://foodlibrarian.blogspot.com/
Recipe & Photo on the Food Librarian blog (March 9, 2011): http://foodlibrarian.blogspot.com/2011/03/broccoli-salad.html
Comments