Sweet 'N' Tangy Broccoli Salad

I have recently discovered that my husband and older son think that broccoli is much superior to cauliflower. It's funny because I think of them identically in culinary usefulness. But I decided to skip using cauliflower in this salad.

This is quick to make and hits all the right notes for crunch, sweetness, and tang. I love it!

Ingredients

• 8 cups organic broccoli florets, cut into bite-sized pieces

• 1/3 cup sliced white onions

• 1/2 cup raisins (I used a mixture of black and golden raisins)

• 1/4 cup roasted and salted pistachios

Dressing

• 1 cup mayonnaise*

• 3 Tablespoons vinegar (I used the Winter Ambrosia Vinegar from The Quail & Olive)

• 1 Tablespoon maple syrup (I used the cocoa-infused syrup from Runamok)

• salt and black pepper to taste

*You can lighten this up by using 1/2 cup mayonnaise and 1/2 cup yogurt. That also adds to the tang!

PROCEDURE

Whisk together dressing ingredients in a medium bowl. Set aside.

In a large bowl, combine broccoli, onion, raisins, and pistachios. Pour the prepared dressing over and mix well.

Refrigerate for at least one hour before serving.