My mother-in-law typically doesn't eat much but finished her plate this time!

On the rolling green hills where I spent my younger years, Spring was always a time of renewal, and food was our finest celebration. One dish that's stayed in my heart like the well-worn handle of my favorite wooden spoon is a Lemony Broccoli Salad. It's as fresh as a crisp morning in May and as zesty as the lively tune of a songbird.

This salad's a new-fangled tradition, you might say, a delightful mix of old and new. Broccoli never used to strike my fancy until I found out how to jazz it up with a squeeze of lemon and a sprinkle of this and that. It's a cool, refreshing breath of fresh air at potlucks and picnics - or maybe just your Sunday supper table.

Making this salad could be your new pastime when you're yearning for a bite of something that doesn't weigh heavy on the fork or the belly but leaves hearts as full as summer cornfields.

Oh, honey, let me tell you - this salad pairs as nicely with a slice of warm, buttered cornbread as a porch pairs with rocking chairs. It sits proud next to a juicy grilled chicken or a tender piece of fish, too. And if you're in the mood for a truly hearty meal, why not serve it alongside a mountain of mashed potatoes - just like we do when the family gathers round.

Lemony Broccoli Salad
Servings: 6 servings

- 1 large head of fresh broccoli, cut into bite-sized florets (about 4 cups)
- 1/2 cup red onion, finely chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup of almonds, sliced or slivered
- 1/2 cup dried cranberries or raisins, for a sweet chew
- 1 lemon, zest and juice
- 3 tablespoons of mayonnaise, or more, to taste
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of sugar, just enough to balance the tartness
- Salt and freshly ground black pepper, to your liking
- A small bunch of fresh parsley, chopped for garnish (optional)

1. Begin by gathering your garden's bounty or your store-bought goods. Make sure that broccoli is washed and cut into those nice little florets you could nearly pop in your mouth like candy.

2. In a pot of boiling water, give your broccoli florets a quick blanch - no more than a minute or two. Then, shock them in a bath of ice-cold water. This keeps them crisp and bright, like dew on morning grass.

3. Toss your chilled broccoli with the red onion, cheddar cheese, almonds, and dried cranberries in a large mixing bowl that's seen as many years as your oldest ladle.

4. In a smaller bowl, whisk together the zest and juice of that zingy lemon, mayonnaise, apple cider vinegar, and sugar until it's smooth as a lake at dawn.

5. Drizzle your tangy dressing over the broccoli mixture, and gently toss everything together as if you're tucking in the blankets on a chilly night.

6. Season it with salt and pepper; remember, it's all about your taste, the way you remember it best.

7. Let this salad rest in the cool comfort of your fridge for at least an hour. It lets the flavors marry, like a long, successful courtship.

8. Right before you beckon folks to the table, toss it lightly once more, and add that fresh parsley over the top to make it pretty as a picture.

- If you're feeling a bit adventurous, swap out the cheddar for feta cheese; it'll give you a whole new song to sing.
- Sunflower seeds or bacon bits can make for a delightful crunch if almonds don't suit your fancy or are scarce in the pantry.
- For those watching their sugars, you can skip the teaspoon added to the dressing or opt for a sugar substitute that sits right with you.
- Don't be afraid to let the seasons guide you. In the fall, a bit of roasted squash tossed in could make you thank the heavens for the harvest.