Jean says it’s always potluck season in Vermont, and this salad is her take-along staple.

Jean Sarnie moved to West Halifax, Vermont from Boston 10 years ago with Joe, her husband of 50 years. The Sarnies have embraced the slower pace of life in a town with winding country roads and a population of 600. Best of all are the dear friends they’ve made—and the potluck dinners they share year-round.

“We have Christmas for those who can’t be with their families or couples whose families couldn’t make it because of the weather,” explains Jean. “And a group of us ladies, all in our 60s and 70s, get together for potlucks in winter instead of skiing or snowboarding.”

West Halifax’s town meeting day in March is cause for a big potluck, and summer is prime time for outdoor gatherings on a small lake.

Jean’s delicious broccoli salad is perfect potluck fare because it’s best made ahead. “It tastes better the longer you let the dressing seasonings mingle,” she says. She changes the ingredients with the seasons and her whims. “Last night I put in pancetta, walnuts, raisins and red onion…”

Try this tasty version for your next get-together. Jean promises you’ll go home with an empty bowl.

Broccoli Salad, Take 2

This salad from Jean is a wonderful combination of flavors and textures. For Jean’s original Broccoli Salad recipe, check out our Grilling 2010 catalog, page 40.

• 2 heads broccoli, washed and chopped
• 1 red onion, sliced
• 1 Cup chopped celery
• 1/4 Cup chopped red bell pepper
• 1/4 Cup salted sunflower seed kernels
• 1/4 Cup pine nuts
• 20 halved green grapes (roughly)
• 1 Cup raisins
• 1 Cup chopped walnuts
• 10 slices bacon, cooked and crumbled
• 2 TB. WHITE SESAME SEEDS, optional

Dressing:

• 1 Cup mayonnaise, regular or low fat
• 1/4 Cup sugar
• 1/4 Cup cider vinegar
• 1 TB. WHOLE CELERY SEED
• 1/2-11/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
• 1/4 tsp. TARRAGON
• 1 tsp. SHALLOT SALT

Combine all of the dressing ingredients in a covered container and shake to combine. It is best to make the dressing a couple hours before serving the salad in order to let the flavors mingle. If desired, plunge the broccoli into a kettle of boiling water for one minute to make it a little less firm in the salad. In a serving bowl, combine the broccoli, red onion, celery, bell pepper, sunflower seeds, pine nuts, grapes, raisins, walnuts and bacon. Toss to combine. Pour the dressing over the salad and refrigerate for 2 hours or so. Using regular mayonnaise, you can refrigerate the salad as long as you desire, but low fat mayo will start to break down and turn to liquid, so stay with 2 hours or less. Before serving, toss and sprinkle with the SESAME SEEDS if desired.

Nutritional Information: Servings 8;
Serving Size 1 cup (293g); Calories 450; Calories from fat 250; Total fat 28g; Cholesterol 20mg; Sodium 770mg; Carbohydrate 43g; Dietary Fiber 7g.