Broccoli Salad

Broccoli is supposed to be one of those “super foods” that has so many nutrients in it that we should eat it every day.

This is a family recipe from my husband’s side. I didn’t know about it until this summer, but it’s easy and tasty. I hope they will forgive me if I get it wrong. The purple of the red onion makes a beautiful color combination with green broccoli. Even my baby son likes this salad. He eats the raisins and does his level best with the broccoli before giving up and spitting it out.

The optimum time to make this salad is said to be 2 hours before serving. It can keep in the fridge a day or two, but after that is not so good.

Ingredients
2 heads of fresh broccoli
¼ to ½ of a red onion
¼ cup raisins
¼ cup sunflower seeds, or chopped pecans or walnuts
¼ to ½ cup slaw dressing, mayo, or Miracle Whip

Method
Wash the broccoli and chop into bite-sized florets, reserving stems for another use if desired. Thinly slice and, if desired, rinse and drain the red onion. Toss the broccoli, onion, raisins, and seeds or nuts in a large serving bowl. (Alternatively, seeds or nuts may be added as a garnish, or served on the side.) Add the dressing and mix thoroughly. Store in the fridge until serving. Serves four to six.