This past Easter, my Uncles Jack and Dave hosted us for a laid-back afternoon of food and drinks. The light in their house is gorgeous and I couldn't keep myself from taking pictures of all the beautiful food (and their Burmese cats). One dish that I really enjoyed was a simple, sweet and savory broccoli salad that Dave made. I recently asked him for the recipe. Be sure to take the time to cut the broccoli into small, bite-sized florets.
Dave's Broccoli Salad
6 C of fresh broccoli florets (blanched if you prefer)
1/4 of a red onion (or to taste), thinly sliced in half inch pieces
1/2 C dried cranberries
1/2 C sunflower seeds
1/2 C mayonnaise
1 Tbl cider vinegar
Toss the first four ingredients together in a medium sized bowl. To make the dressing, combine the mayonnaise and vinegar with sugar to taste (the dressing should be slightly sweet). Make enough dressing to thinly coat all of the broccoli. Toss the dressing with the other ingredients. Cover the salad and chill in the refrigerator for about an hour. Before serving, toss the salad to re-distribute the dressing.
As requested, a
photo of one of their cats.