Oooooh, I just love that the weather is turning warmer. I'm giddy. Can you tell I'm giddy? Well, ya can't see me but if you could, you'd see that I was giddy. Actually, you probably wouldn't want to see me right now cause I'm sitting in my "office" (also known as the play room) in my pajamas, no makeup, eating a fruit rollup while the cat keeps walking in front of my computer screen doing his best to get me to pay attention to him rather than this blog post. It's a glamorous life I lead folks. Anyhoo... I love that I live in an area of the country where you see a distinct change in the seasons. And because it is getting warmer, I start thinking of all those foods that I just love to make this time of year.Well, to be perfectly honest, I could make a lot of these foods year round. It's just that they make more of an appearance during the warmer months because I can get my hands on the fresher, local veggies. This salad has been making the BBQ circuit for many a-generation. And that's because it is a beloved classic. And because eating broccoli all by itself is just far to healthy, we must add bacon and mayo to it. Now that's my kinda salad...
5 cups chopped broccoli
1/2 lb. bacon, cooked and crumbled
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup finely chopped onion
1/2 cup sunflower kernels
1 cup mayonnaise
1/2 cup sugar
3 tbsp. vinegar
1 tsp. fresh black pepper
Chop broccoli. I don't usually use the stalks (but you can) in this salad, just the florets (the tops). I like to make sure I chop them up into manageable, bite-size pieces.
To save on time, you can purchase bags of fresh chopped broccoli florets. Most grocery stores carry the larger bags near where the bagged lettuces are located.
In a large bowl, add broccoli, bacon, raisins, walnuts, chopped onions and sunflower kernels.
In a medium bowl, make the dressing. Whisk together mayonnaise, sugar, vinegar and black pepper until thoroughly combined.
Pour dressing over salad ingredients.
Give it all a really good stir to combine.
This salad can be made a day ahead of time and should be kept stored in a bowl with an airtight lid in the refrigerator.
Stir again just before serving.
Cook's Note: You could use chopped green onion for a milder onion flavor if you prefer but I love the look of the red onion in this salad. It adds color and flavor.