Inspired by the original recipe, and some beautiful local broccoli (probably the last of the season, I fear), scored at Basketeria for a mere $1, I updated the recipe a bit by using cranberries instead of raisins, pepitas instead of sunflower seeds, and I used the tasty Cuisine Perel Spiced Pecan Vinegar in the dressing.
I also peeled the stalks, then thinly sliced on the bias. Waste not, you know.
Broccoli Salad with Cranberries, Pepitas and Bacon
1 bunch of broccoli, trimmed into florets (peel and slice stalk on the bias into coins)
1/2 c. dried cranberries
1/2 c. toasted pepitas
1/2 c. cooked, crumbled bacon (snip with kitchen shears if it doesn't crumble easily)
1/4 - 1/2 c. finely chopped red onion (start w/ 1/4 c., add more to taste, I like more)
3/4 c. olive oil mayo
2 T. vinegar (spicy pecan is awesome!)
1/4 c. sugar (taste and add more if needed)
Combine the salad ingredients in large bowl. Combine dressing ingredients in small bowl, then add to salad and toss to coat. Cover and chill. It tastes better after it's had some time to mingle the flavors.
*If you are feeling particularly dangerous, add some finely shredded cheddar cheese when serving. I bet the Adams Reserve Cheddar would be yummy here.....