Broccoli Salad

My adaptation of a salad made by many cooks. This recipe provides suggested amounts and measurements. Feel free to be creative with this basic recipe.

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Ingredients

2 bunches organic broccoli
1 package cherry tomatoes preferably organic
½ large red onion chopped
cooked bacon chopped
2 large splashes of good apple cider vinegar ACV
1-2 T. local honey
salt and pepper
¾ c. mayonnaise

Instructions

Wash and trim fresh, preferably organic, broccoli
Wash (preferably organic) cherry tomatoes (1 store package). I do not halve them but you may wish to do so.
Leave these items to dry in colander. Add chopped onion and bacon.
Let these items dry in colander while preparing dressing in a large bowl.
Mix about apple cider vinegar (ACV), local honey, salt and pepper, and about ¾ c. mayonnaise. The salad may need more mayonnaise after adding broccoli mixture.
Add to the dressing mixture desired amounts of shredded cheddar OR raisins, or both. Also, add sunflower seeds as desired.
Add the broccoli mixture to the dressing mixture and refrigerate for a while before eating, if time allows.

Notes

This salad lasts for a few days and is great with dinner meals or lunch
sandwiches.

Katie’s Timely Tip: No matter where you live, I would venture to guess that you can grow a garden or at least some herbs. Live in an apartment with a balcony? How about trying your hand at growing a cherry tomato plant? They are typically hearty and easy to grow. If you are inclined to grow a garden without using dangerous chemicals, you may face a few worms on your freshly harvested broccoli. Never fear! Let your fresh broccoli soak in heavily salted water for about 30 minutes or more. Those little worms will just die and release their hold. Simply remove the broccoli from the salty, wormy water and rinse to use it. It is that simple and oh so good!