Broccoli Salad

There are some things in life that are inherently good, easily appreciated without any frills, exemplary from existence.  Allow me to provide some examples:

A sunny summer's day is wonderfully warm and relaxing.  But, a sunny summer's day with ice cream dripping from its cone down the side of your hand, and not having to care about the sticky trail it leaves as you indulgently lick your skin clean, that is summer perfection.

Reading a long book while curled in bed after noon in your favorite flannel pajamas is a nice treat.  But, reading in bed while a warm kitten sits atop your stomach and kneads the dough of your flabby abs is a lazy morning at its finest.

Getting a new job--and a job you actually love--is like winning the Grown-up Award of the Year Ever.  But, wearing a spiffy new outfit to a new job, feeling like you're moving in the right direction, knowing that you're walking down the life path that you're (probably, hopefully, Lord-willing) meant to take, that's not good, it's great.

And so, broccoli.

Broccoli is good.  Well, broccoli is good for you, at least.  But, Broccoli with bacon is best.

This broccoli salad takes a good vegetable and makes it goooooood.  This transformation easily comes about with some bacon, and other goodies.  But, best of all?  It's ridiculously simple to make and tastes too good to be so easy.  Best just became bestest.

[On a side note, can I just say that I love how Trader Joe's makes me feel like I'm being a classy lady and buying a bottle of red wine instead of, well, vinegar.  That's something good--an adorable bottle--made better--a catalyst to imagine a fantasy life].

Broccoli Salad

Slightly adapted from Better Homes and Garden Cookbook, 15th ed.

Yields:  about 14 side-dish servings

Ingredients: 

6-7 cups of broccoli florets (about 3 crowns of broccoli, chopped)

1 cup mayonnaise (I like Kraft mayo with olive oil)

2 tablespoons red wine vinegar

3 tablespoons white sugar

1/4 cup red onion, finely chopped

1/2 cup raisins

1/2 cup roasted and salted, shelled sunflower kernels 

8 slices applewood smoked bacon, crumbled

Directions

Chop and rinse broccoli, set aside.

In a large bowl, mix together mayonnaise, red wine vinegar, and sugar with a whisk.  Stir in chopped red onion.  Add broccoli to bowl and toss until broccoli is well-coated in the dressing.  Refrigerate bowl for 2 to 24 hours.

Before serving, cook bacon until crispy and allow to drain.  Stir raisins and sunflower seeds into the salad.  Crumble bacon on top of the broccoli just before serving.