Broccoli-Cranberry Salad

I scavenged what is probably the last of the broccoli from the garden today and, with nothing else presenting itself for dinner, decided to make a meal of it. I thought about how to make it filling enough by adding some protein. Then I remembered a cookbook that an old roommate and dear friend had from the grand old department store Marshall Fields. This dear friend grew up in Detroit and I think she had a soft spot in her heart for this cookbook that featured recipes from the cafe in this venerable, Midwestern institution. I got the idea that going to Marshall Fields for lunch was akin to having tea at the Plaza, in a more jello-molded, mayonnaise-laden, wholly Midwestern kind of way. So she made this salad from a recipe within that book. I have to say, at first it sounded awful. Broccoli with mayonnaise? But then I tasted it and it became a little bit of an addiction for awhile. To make this more agreeable to you, perhaps think of this as a sort of coleslaw, but with broccoli instead of cabbage. The bright green broccoli studded with deep, garnet-colored dried cranberries is very pretty to boot. Sadly, I no longer live with aforementioned, dear Midwestern friend, so I can't run to the bookshelf for the exact recipe. This is my approximation.

Marshall Fields Broccoli-Cranberry Salad

1 head of broccoli
2-3 T. mayonnaise-I use Hellman's Light but whatever you've got
Splash of cider vinegar
2 T. sugar
Handful of dried cranberries
Handful of sunflower seeds

Steam the broccoli for a few minutes. Don't overcook because then you will lose that verdant green. Of course, you should never overcook broccoli but I thought I should really stress it here because brownish broccoli served cold in a salad sounds dreadful. Drain and let it cool.
While cooling, mix the mayonnaise, vinegar and sugar together. Add more mayo if you like it very creamy or more vinegar for a bite. Stir in the broccoli. I like to put it in a container with a lid so I can shake it and distribute the dressing evenly. Top with cranberries and sunflower seeds.

Note: I think the original recipe called for grapes instead of cranberries. I favor it this way but I'm sure grapes, raisins or other dried fruit would also be good.