Bird Seed Salad

With research on sunflower products and the health benefits associated with them, sunflowers became a preferred cash crop. That brought grain storage and a summer job for my brother, sister and myself. Cleaning the steel bins was a dirty job! It was hot inside the bin and very dusty. The summer humidity would make the dust cling in the air and get all over you when sweeping. If any rain had come in through the vent on the top, the sunflowers would mold and have to be scraped off the concrete floor with a shovel. Natural oil in the sunflower seeds made the floor slippery so care was taken with all the tasks! My favorite part of the job was chasing out the field mice. Luckily, we had farm cats to help get rid of them!

Today’s recipe is Bird Seed Salad. There are many versions of this recipe and this is my favorite. I reduced the sugar in the dressing by half. Celery replaced raisins to reduce the sweetness and add more crunch. Mix the greens and dressing right before serving.


BIRD SEED SALAD
Serves 6

1 cup mayonnaise or mayonnaise-type salad dressing
¼ cup sugar
2 Tbsp. red wine vinegar
½ cup red onion, chopped
12-oz. pkg. hickory smoked bacon slices, fried crisp and drained
2 lbs. fresh broccoli crowns (about 3 small)
1 cup crisp celery, cut into 1/2-inch slices
½ cup shelled, dry roasted sunflower seeds


Measure mayonnaise, sugar and vinegar into a 2-qt. mixing bowl. Whisk till smooth. Stir in onion. Crumble bacon into the bowl and mix. Cover and chill 1 hour or till served.

Use kitchen shears to cut broccoli flowerets off the stem into a salad spinner. Cut larger flowerets again to make bite-size pieces. Discard stems. Add the celery and rinse under cold, running water. Spin till dry. Pour into a 4-qt. salad bowl. Cover and chill 1 hour. Add sunflower seeds. Toss with dressing. Serve cold.