I’m afraid I can’t take any credit for this one recipe-wise. This one came direct from my mother’s recipe files (even the addition of the radish). However, I will say that it makes a darn fine salad for 15 minutes work. I like to make it up right before bed and let it sit in the fridge overnight so the onion flavors soften and the vinegar makes the celery and broccoli a tad less crunchy. Anyways, without further ado:

Broccoli Salad

Serves about 4-6
Source: My mother, chef extraordinaire.

Ingredients:
• 4-5 cups fresh broccoli florets
• 1/2 cup raisins (I used golden raisins)
• 1/2 cup sunflower seeds (I used ones that were toasted, but not salted)
• 1/4 cup cooked, crumbled pancetta (about 6 slices)
• 1/4 cup of red onion, chopped
• 1/2 cup of celery,chopped finely
radishes might be nice (I used one small one, sliced thin)

Dressing:
• 1/2-3/4 cup mayonnaise
• 2 tablespoons cider vinegar (of course, I used 3)
• 2 Tbsp sugar
• salt and pepper

Preparation:

Combine broccoli florets, raisins, sunflower seeds, crumbled pancetta, chopped onion, radish, and celery in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.