“Now don’t say, ‘I’m not going to make this, it’s broccoli!’ Who wants a broccoli salad? Well, as it turns out—lots of people! This Bodacious Broccoli Salad has long been one of our customer favorites at Gayle’s Bakery. Tangy and creamy, it’s packed with sharp cheddar cheese, crunchy sunflower seeds, and a touch of sweetness from golden raisins. It’s quick to prepare, can be made ahead, and is sure to change the way you think about broccoli.” — Gayle Ortiz, Gayle’s Bakery
INGREDIENTS:
Salad
4 cups chopped and grated broccoli* see note
1/4 cup golden raisins
1/2 cup toasted sunflower seeds
1 1/4 cup grated sharp cheddar
2 tablespoons grated red onion
Dressing
1/2 cup (scant) mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
METHOD:
In a small bowl, whisk together the mayonnaise, cider vinegar, sugar, salt, and black pepper until smooth. Set aside.
In a large mixing bowl, combine the broccoli, raisins, sunflower seeds, cheddar cheese, and red onion.
Pour the dressing over the salad and toss until everything is evenly coated.
Serve right away for a crisp, fresh texture, or refrigerate for up to 8 hours to allow the flavors to meld.
*NOTE: Buy about 1 pound of broccoli to yield 4 cups prepared. Trim off the woody bottom inch of each stalk. Cut the florets into 1/2-inch pieces. Grate the stems using the grater attachment of a food processor for a tender, crunchy addition.
