BROCCOLI-BACON "SLAW"

Getting more veggies into our daily menus is always a challenge, so when I tasted this delightful salad at a pot-luck affair many years ago, I begged for the recipe.  It has been a family favorite ever since.  The flavors go together amazingly well, the dressing is simple and provides a slightly sweet-tangy complement that is just right.  I do hope you will try it.  It's different AND delicious!

A serving of the finished salad.  This has been refrigerated overnight, so the raisins have 'plumped'.  They won't look all fat and sassy like this when they're first added.

 

BROCCOLI-BACON "SLAW"

Makes 8 servings

6 cups raw broccoli florets, separated into bite-size pieces

8 ounces sliced bacon, fried crisp and crumbled

1/2 medium red onion, finely chopped

1/3 cup golden raisins

1/2 cup shelled sunflower seeds, toasted

Toss everything together in a 2-quart bowl or storage container with a tight-fitting lid.  Now prepare the dressing:

DRESSING*:

3/4 cup mayonnaise ("light" mayo is OK, but do NOT use Miracle Whip)

1/4 cup sugar

2 T. cider vinegar

1 tsp. lemon juice

Whisk all dressing ingredients together in a small bowl or a measuring cup, mixing until the sugar is dissolved and the dressing is smooth.  Pour over the tossed veggie mixture; fold and stir until well-distributed.  Cover tightly and refrigerate for  about 3 hours before serving.
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*This makes a nice general-purpose dressing for regular Cole Slaw, too.