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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Broccoli Salad   
    Categories: Vegetables, Fruits, Nuts   
         Yield: 5 servings   
       
   MMMMM--------------------------DRESSING-------------------------------   
       1/2 c  Golden or black raisins or   
              - craisins   
       1/2    Red onion; fine sliced   
       1/4 c  Apple cider vinegar   
         4 ts Granulated sugar   
              Salt   
         3 tb Extra-virgin olive oil   
         1 tb Sesame oil   
      
   MMMMM---------------------------SALAD--------------------------------   
     1 1/2 lb Broccoli   
         1    Apple; cored, cut in 1/2"   
              - cubes   
         2    Scallions; white & green,   
              - fine sliced   
              Salt & black pepper   
       1/2 c  Toasted sliced almonds,   
              - pepitas or sunflower seeds   
         1 c  Red or green grapes; (opt)   
              - halved crosswise   
       
     Make the dressing: Place raisins and red onion in a   
     small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2   
     tablespoons of water, and toss to combine. Leave to   
     pickle for 10 minutes while you prepare the rest of the   
     ingredients.   
        
     Peel the woody exterior from the broccoli stalks and   
     discard. Chop the stalks into 1/2-inch pieces. Chop the   
     broccoli florets into 1/2-inch pieces. (The pieces do   
     not have to be uniform or the same shape.) Place all the   
     broccoli into a large mixing bowl.   
        
     After 10 minutes, finish the dressing by adding the   
     olive oil and sesame oil to the bowl with the pickling   
     raisins and red onion, and stir well to combine. Taste   
     and season with more salt if needed. It should be tangy,   
     slightly sweet and a little salty.   
        
     Add the raisin-and-onion dressing to the broccoli along   
     with the apple and scallions. Using two large spoons,   
     toss well so that everything is well coated. Season with   
     1/2 teaspoon salt and black pepper to taste. Taste to   
     make sure you are happy with the seasonings, adding more   
     if needed.   
        
     When you are ready to eat, add the almonds and grapes   
     (if using), and gently toss. Serve at room temperature.   
        
     By: Hetty Lui McKinnon   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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