I remember this recipe dating back to my childhood growing up in Milton, Ontario, Canada. The summers there, unlike in Norway, are really warm and humid. This reminds of that times with family and friends when we use to barbecue into the late evening to the sounds of crickets and the sight of lightning bugs.
1 head of broccoli , chopped into small bite size bouquets
Handful of cranberries
2dl sunflower seads
1/2 large red onion, finely chopped
1-2 tablespoons maple vinegar
1tsp maple sugar (optional)
Fresh or dried parsely
Salt and white pepper to taste
Crispy bacon or turkey bacon is optional. Can also be make vegan by using olive oil instead of the mayonnaise to make the dressing more of a vinaigrette.
Mix the broccoli, onion, seeds and the cranberries.
Mix the mayo, vinegar, salt and pepper together. You may want to add some additional olive oil if you feel the mixture is too thick.
Excellent with barbecued meats or all on its own.