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Thursday, May 10, 2012

Broccoli Salad with golden raisins and sunflower seeds

Although there were a few years where I would have never admitted it, my mom is pretty dang hip.

I mean, for a woman is in her 40s  in her 50s   old enough to be my mother, she is athletic and active, perpetually busy, and extremely social. She would probably consider herself to be relatively conservative, but I happen to know that she is very open-minded, willing to live and let live, always interested in learning more, and ever-willing to change her opinion as she gathers more facts.

And, despite the fact that just the other day, an email from her read "I am trying to use John's iPad...."
(Trying? To use an iPad? They are, by design, easy enough for a toddler to use.)... She is actually pretty modern, forward thinking, and up-to-date.

Want proof?

This salad.

My mom has been making this salad for quite a while now. It is a totally awesome salad.

Coming along in her wake, this salad has become suddenly popular. Coincidence? Perhaps. But all of a sudden I see that Costco has a kit to make this salad. And Souplantation now considers it one of their signature salads. And try searching "broccoli salad" on Pinterest. Mmm hmm. There it is, all over the place. If Pinterest doesn't convince you that we are standing on the very brink of trendiness, what will?

However, until all these places and people start renaming their salad "Katy's Broccoli Salad", you are going to have to just believe me. My mom is awesome.

(And... she is also not big on attention. Which means that I have to figure out somewhere to hide as soon as I publish this.)

Broccoli Salad
1/2 cup mayonnaise
3 tablespoons sugar
3 tablespoons red wine vinegar
1/2 teaspoon salt
1-2 heads of broccoli, cut into florets
1/2 red onion, diced
1/2 red bell pepper, diced
1/4 cup roasted sunflower seeds
1/4 cup golden raisins

In a large bowl, whisk together the mayonnaise, sugar, vinegar, and salt. Add the remaining ingredients, and toss to coat. Refrigerate until ready to serve.