Broccoli Salad

By mhyde

Ingredients

• 1 pound broccoli florets, about 5-6 cups
• 12 ounces store-bought broccoli slaw, about 4 cups
• 1/2 red onion, chopped
• 1/2 cup shelled sunflower seeds
• 8-ounce can pineapple tidbits, juice reserved (about 1/4 cup)
• 1/2 cup blueberries
• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/2 cup mayonnaise
• 1/4 cup rice wine vinegar
• 1 tablespoon sugar
• kosher salt an freshly ground black pepper

Preparation

Step 1

Bring a teapot of water to a boil. Cut the broccoli florets into small crowns. Place the broccoli florets in a large bowl and pour the hot water over the broccoli and steep for 30 seconds or until the broccoli turns bright green. Drain the broccoli of the hot water plunge into cold water and top with ice cubes to stop the broccoli from cooking. Let the broccoli sit in the cold water until cool then drain. Refrigerate for about 20 minutes or spin in a salad spinner to dry the broccoli florets.
Add the broccoli with the broccoli slaw to a large bowl. Add the red onion, sunflower seeds, pineapple tidbits, blueberries, raisins and cranberries. In a small bowl mix the reserved pineapple juice, mayonnaise, rice wine vinegar and sugar. Season with kosher salt and freshly ground black pepper to taste.
Pour the dressing over the broccoli mix and gently stir to coat. Refrigerate for 30 minutes, then serve.