​Francie’s Broccoli Salad

By Francie Wooster

Photo by Amy Carruthers

Photo by Amy Carruthers

Francie’s Broccoli Salad

Serves 4

2 bunches or 6 small crowns broccoli, cut into bite-size pieces

1 carrot, shredded

½ red onion, finely diced

¼ cup roasted sunflower seeds

¼ cup dried cranberries

¼ cup dried apricots, diced

½ cup mayonnaise

1 tablespoon red wine vinegar

1 teaspoon sugar

½ teaspoon ground black pepper

½ teaspoon salt

In a large bowl, mix together the broccoli pieces, shredded carrot, red onion, sunflower seeds, cranberries and apricots.

In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, black pepper and salt.

Add the dressing to the broccoli and gently mix until all the ingredients are coated. Cover and chill in the refrigerator for at least 30 minutes before serving.