Broccoli and I have never got on very well. It was the vegetable that caused many a long night sitting at the dinner table after everyone else had finished. I can recall hiding the limp vegetable under my plate once--it was, of course, discovered. I even tried to slip some to our cocker spaniel--she didn't eat it.
Nowadays, it's another thing on my list that I've grown to enjoy--though I suspect my stomach disagrees. I'd say the conversion took place when I stopped eating any sort of frozen vegetable.
I've had this salad before at Christmas or Easter. I decided to make it for a pot luck at work. There are some folks at work trying to lose weight, and I figured this could be a nice alternative to all the fried chicken, meatballs, chips, dips and cookies that would be making up the majority of the buffet. I'm sure it would have been, had I remembered to take it out of the refrigerator that morning. I even made it using turkey bacon to boost the salads health factor--mistake. Turkey bacon is horrible. Never use it. It's suspiciously pink and turned out tough and flavorless.
Broccoli Raisin Salad: 1 head of broccoli 1/2 cup raisins 1-2 ounces bacon optional: sunflower seeds For dressing: 1/2 cup mayonnaise 2 tablespoons vinegar 1 tablespoon sugar pinch of salt and pepper Trim broccoli florets and place in bowl. Toss with raisins. Mix dressing ingredients in a separate bowl and toss with broccoli. Marinate overnight. Add crisp, fatty bacon.