Broccoli belongs to a family of vegetables that are classified as brassicas; they include cabbages, cauliflower, brussel sprouts, turnips, turnip greens, collards, bok choy and kale.
Broccoli has its origins as a primitive cultivar when man first cultivated food crops and spread to northern Europe through the Roman period and was very probably developed in its current form through selective cultivation and breeding.
Broccoli is a rich source of nutrition containing trace elements, minerals and dietary fibre to name but a few, vitamin c, e and k, calcium, iron, magnesium, manganese, phosphorous and potassium.
Broccoli thrives in a cooler climate in soils that tend to be slightly acidic, it is cultivated extensively on all continents in many regions including, Mexico, Spain, South America, Canada, the United States, India, China, Ireland, Britain and Europe.
1 cup mayonnaise, 3 tablespoons cider vinegar,
3 tablespoons white sugar
2 heads broccoli cut into small pieces, 1 cup seedless grapes, halved, 3⁄4 cup chopped walnuts, 1⁄2 red onion, finely chopped, 1⁄4 cup sunflower seeds, 1⁄2 cup dried cranberries, 4 bacon rashers, cooked until crisp.
Mix dressing ingredients in a bowl set aside, cook bacon, wash and cut vegetables. Place in a bowl along with cooled bacon, nuts, sunflower seeds and cranberries. Toss dressing through salad ingredients and serve.