Tuesday, December 21, 2010
I am always looking for new ways to use fresh broccoli in salads.
I love broccoli, especially in the winter months, when the fresh produce selection around these parts is slim.
I remember a cold broccoli salad back in the 90's that had shredded cheddar cheese, raisins, mayo and bacon. It was a strange combination, but it was great picnic fare, though the rest of the ingredients kind of negated the goodness and healthiness of the broccoli (all that bacon, mayo and cheese!!).
What I like about this version of broccoli salad is that there is no cheese, but I am not claiming this to be low fat, unless you go with a lowfat mayonnaise (which I never do).
The peas and toasted almonds were a really nice addition and this was a great winter lunch!
Best Broccoli Salad (adapted from Simply Recipes):
5 cups of fresh broccoli florets
1/4 cup minced red onion
1/3 cup of slivered almonds, toasted
5 slices of bacon, cooked and crumbled
1 cup of frozen peas, defrosted
1 tsp salt
1 cup of mayonnaise (I used less)
3 tbsp cider vinegar
1/4 cup of honey (I used less)
Blanch or steam the broccoli florets in boiling water for 2-3 minutes, so they stay nice and bright green & crunchy. Toss the broccoli in a bowl with the rest of the ingredients.
Mix the dressing with a fork and pour over the salad. I didn't use all the dressing, but if you like it creamier, then go ahead and use all of it.
Refrigerate at least an hour before serving. Gets even better the next day!