This salad isn’t anything new, but it’s often made with too thick mayonnaise. We like this thinner, sweeter version – it reminds us of the salad we enjoyed at a resort restaurant, where they said they used a purchased Vidalia onion poppy seed dressing. If you have tender garden broccoli, it will be perfect!
¼ cup sunflower seeds -- toasted lightly
½ cup Sour Cream -- or heavy cream or combination
½ cup sugar
¼ cup cider vinegar
1 teaspoon poppy seeds
1 ½ Cups Broccoli Florets -- fresh, cut up into bite size pieces
½ cup Onion -- red or sweet, finely chopped
½ cup celery -- thinly sliced diagonally
½ cup Raisins
2 Slices Bacon -- optional, crisp pieces
½ Cup Grapes -- optional, red or green, halved
Toast sunflowerer seeds on a small shallow pan in the oven - watch closely. Cool. Combine cream, sugar, cider vinegar and poppy seeds and shake or stir well.
Pour dressing over other ingredients in a 1 1/2 quart bowl. Stir gently to combine. Chill. If desired, stir in bacon before serving.
2010 cost: $1.60 or 40¢ per serving with purchased “in season” broccoli.
Yield: "1 Quart" or 6-8 servings.