You’ll find versions of this salad all over the interwebs. This recipe was adapted from Cooks.com. Some ask for a quick blanching of the broccoli, others cook it until it’s mush. Why bother? I don’t mind raw broccoli but some of you will surely scoff. Go ahead. I’m used to it. And please note that these measurements here are only guides and a salad like this is adaptable. Add more of something if you like.
4 cups of broccoli flowerettes, chopped
2 green onions, diced with both white and green
1/2 cup chopped red onion
2 handfuls of golden raisins
2 handfuls of sunflower seeds
1 handful of walnuts
Dressing
1 cup of Mayonnaise
1/4 cup honey
4 tablespoons of cider vinegar
Mix the dressing ingredients. Toss over the salad ingredients and chill. You can use less dressing if you’d like, it doesn’t have to be completely coated.
-- Recipe courtesy of MattBites.com