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.
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