Recipe #4 - Broccoli Salad

Make the salad dressing the day before you need it and refrigerate overnight to blend flavours. Do not mix it with the rest of the ingredients until just before serving. If you do, the cranberries will release their red colour into the salad and turn it pink, creating a somewhat less than appetizing looking dish....

Dressing:
1 c. mayonnaise - regular or light
1/4 c. sugar - more or less to taste
2 tbsp. cider vinegar
1 tsp. poppy seeds
Mix ingredients and refrigerate overnight to blend flavours.

Combine the following and add the dressing:
2 heads of broccoli florets
1/4 to 1/2 c. dried cranberries or raisins
1/4 to 1/2 c. pecan pieces or walnuts (preferably toasted)
1/4 c. sweet, red, or vidalia onion, chopped finely

If the broccoli heads are very small, you can use the stems as well, or just the stems, reserving the florets for another use. Peel the outer layer and shred or chop finely. Then call it Broccoli Slaw instead of salad!

This dressing is also great on a salad of chilled blanched green and yellow beans with finely chopped red pepper and red or white onions.