Now don’t say, “Oh, I’m not going to make this, it’s broccoli! Who wants a broccoli salad?” Well, we’re here to tell you that this is one of our customer’s favorite salads. It’s tangy, rich with cheese and crunchy with a bit of sweetness from the raisins. Give it a try, it’s easy and super delicious.” — Gayle Ortiz, Gayle’s Bakery
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
1/2 cup (scant) mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together all ingredients for the dressing and set aside.
Mix the ingredients for the salad in large mixing bowl. Pour the dressing over the salad and toss well. This salad can be eaten immediately or refrigerate for up to 8 hours.
*Note: Buy about 1 pound of broccoli to obtain 4 cups of prepared broccoli. Cut off the woody last 1 inch of each stalk. Cut the florets off of the remaining stalk. Chop the florets into 1/2 inch pieces. Grate the stems using the grater attachment of a food processor.