This past summer, enjoying a rare two week respite from a hectic life, this salad landed on my plate frequently. Isolated without cell coverage, mountain views, water views and beautiful blue skies inspired a healthier diet. Time to chew. Time to sit and chew. Time to sit and chew and enjoy the crisp freshness.

Broccoli is available year around so summer memories are just a bite away. I know that some folks don't eat the crown of the broccoli for fear of eating bugs. Me, I soak, press and rinse well and consider Yom Kippur absolution. Well washed broccoli is vibrant and crisp making this slaw far more interesting than the pedestrian cabbage based variety.

I like to add rounds of red radish, thin strips of yellow pepper, red grapes, shredded carrots and a sprinkling of toasted pine nuts. The dressing is a light mayo vinaigrette slightly sweetened. It's a great Shabbat lunch salad and relatively inexpensive to make.

Ingredients:

• 2 pounds broccoli crowns
• 1/2 cup red grapes, halved
• 1 yellow pepper, thinly sliced
• 1 carrot, shredded or sliced in match sticks
• 1/2 cup red onion, thinly sliced from top to bottom
• 1/4 cup toasted pine nuts

Dressing:

• 3/4 cup Best Foods mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon salt
• 2 tablespoons sugar

Steps:

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