1-2 large broccoli tops (about 1 LB.)
1/3 cup raisins
1/4 cup red onion, chopped
4-5 Slices bacon (cooked & crumbled)
2 TBSP roasted sunflower seeds
1/2 Cup Shredded Cheddar Cheese
1/4 cup Hellman's Light mayonnaise
1/4 cup buttermilk
1 tablespoon sugar (or to taste)
2 tsp. white vinegar (or to taste)
Large mixing bowl
Smaller mixing bowl
While the bacon cooks, prep the broccoli. Wash well, pat the tops dry with a paper towel (if you have time to drain well in a colander, this is worth doing).
Place raisins in a shallow dish of hot water, cover and allow to plump.
Cut the broccoli into small bite-sized florets and discard the stalks.
Peel and mince the onion.
Set the crispy cooked bacon on paper towels to remove excess grease. Pat dry, allow to cool. Crumble bacon into small pieces.
In a bowl, add the dressing ingredients. Use a wire whisk to blend thoroughly, whisking for 2-3 minutes or until a creamy consistency is reached. Place broccoli florets in a large bowl. Pour dressing mixture over the broccoli, stirring until the sauce completely covers all the pieces, you really want to distribute it evenly. Drain the excess water from the raisins and pat dry. Add the raisins, minced onions, sunflower seeds and cooked crumbled bacon, distributing evenly. Use a large spoon to thoroughly combine all the ingredients. Stir in all but a sprinkle of the cheddar cheese and transfer to a serving bowl. Garnish the top with that sprinkle of cheddar cheese.
Can be eaten right away but is best if left to sit for 2 - 3 hours, in the refrigerator, letting the dressing soften the broccoli and the flavors meld. Can be served cold or at room temperature at your table or gathering.
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