Broccoli Salad

I have to admit, this is a recipe I got from my first employer in the U.S. I still have the handwritten note she gave me—the same one that’s now older than my children. It has truly stood the test of time: everyone loves it, and it’s simple, delicious, and never gets boring!

2 lb broccoli

2 cups raisins (or substitute with dried cranberries)

2 cups sunflower seeds (12 oz)

1 large red onion, diced

1/2 lb bacon, regular or turkey, diced and cooked

(you can skip it for a vegetarian version)

2 cups mayonnaise

1/2 cup honey

1/4 cup apple cider vinegar

1. If you’re using pre-cut broccoli, chop any larger pieces into smaller pieces.

• If you’re using whole heads of broccoli, cut off the florets, leaving a few centimeters of stem attached.

• Don’t throw away the stems! Grate them with a coarse grater and add them to the salad as well.

2. Cook the bacon until crisp. For the salad, use only the crispy bacon pieces.

3. Mix the mayonnaise, apple cider vinegar, and honey together to make the dressing.

4. In a large bowl, combine all the ingredients with the dressing.

Make a salad a couple hours before eating if you have time.

Honestly, the only proportion that really matters in this salad is the dressing (although you can adjust its flavor to suit your taste). Everything else can be added more or less freely!

Enjoy!