Broccoli Salad

From Katie Lee Joel's THE COMFORT TABLE. If I were stranded on a deserted island and could choose only one vegetable to sustain me, it would be broccoli. The cruciferous veggie has always been my favorite and I go crazy for this broccoli salad. I love the combination of the fresh grapes with the chewy raisins, the crunch of the pecans, and the salty bacon flavor. The dressing is so good, you may want to double the recipe and keep half in the refrigerator for another salad later.

For the salad:
5 cups bite-size broccoli florets (from about 2 bunches)
2 cups seedless red grapes, halved lengthwise
1 cup golden raisins
6 scallions, trimmed and chopped
1/2 cup chopped pecans
1/3 cup crumbled cooked bacon (about 3 thick slices)

For the dressing:
1 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon poppy seeds

In a large pot of boiling salted water, cook the broccoli until it is just tender, 5 to 6 minutes. Cool in ice water for 2 to 3 minutes. Drain well.

In a large salad bowl, combine the broccoli, grapes, raisins, scallions, and pecans. In a small bowl, mix the dressing ingredients. Add the dressing to the broccoli and toss to coat. Top with crumbled bacon and serve.

YIELD: ABOUT 6 CUPS (4 TO 6 SERVINGS)
PREP TIME: 10 MINUTES
COOK TIME: 5 MINUTES