broccoli salad

everyone has their favorite recipe for a fresh broccoli salad and mine comes from a traverse city michigan cookbook named edible offerings. i have found several recipes in this book that have become favorites over the past three years.



after chopping the heads off of one bunch of brocolli, i mix one small finely chopped red onion, some chopped pre-cooked bacon, sunflower seeds and either raisins or dried cherries together in a mixing bowl. this recipe can be adapted to the number of people that are being served for the meal.



for the dressing, i mix approximately 1/2 cup of low fat mayo with 1/3 cup of sugar and 2 tbsp. of apple cider vinegar or white wine vinegar. as with any salad dressing, these ingredients can be adapted to taste. add the dressing to the mixture and refrigerate for several hours for the best flavor. i add the dressing slowly to the salad, so as not to make the dressing too heavy for the mixture. i enjoy have a hint of the dressing, and the freshness of the salad take the lead. this is an excellent summer salad with a great taste.