Sep
28

Broccoli Salad

by

Let’s just say broccoli has never been my favorite green vegetable; I much prefer green bell peppers, green beans, peas, spinach and even, dare I say, Brussels sprouts. Boiled, steamed, raw or even dipped in ranch dressing, broccoli tastes like dirt to me.

Every once in a while, however, I force myself to give certain foods a second chance. In the past it has been eggs, yogurt, polenta, quinoa, and most recently broccoli. My track record is all over the place, as eggs and yogurt still never make it into my grocery basket while polenta and quinoa have become weekly staples.

To disguise the dirt taste, I decided to give broccoli salad a try. Mayonnaise makes everything better, right? Our annual SacFoodies potluck was coming up and the theme was “colors,” so to showcase a broccoli salad, naturally, I chose the color green. I figured if broccoli ended up like eggs and yogurt for me, at least other people would be able to enjoy it, and it wouldn’t end up in the back of my fridge for a week.

Forewarning: I see most recipes as guidelines, so this recipe from RecipeTips.com has been modified.

INGREDIENTS

Salad:
• 2 bunches fresh broccoli, cut into bite sized pieces (go big or go home and use the whole bunch of broccoli)
1 1/2 cups celery, chopped (I omitted)
1 bunch green onions, chopped (I omitted)
• 1 1/2 cups red grapes, halved (I used the whole bag)
1 cup raisins (I omitted)
• 1/2 pound bacon, cooked crisp and crumbled
• 1/2 cup red onion, chopped (my addition)
• 1 cup nuts, optional (I used sunflower seeds)

Dressing:
• 1 1/2 cups light mayonnaise
• 1/4 cup sugar
• 3 tablespoons vinegar
• 3 tablespoons milk

Place prepared broccoli, celery, red onion, grapes, raisins, and crispy bacon into large mixing bowl. In a small bowl, combine dressing ingredients. Pour dressing over broccoli mixture, stirring until combined. Cover and refrigerate for several hours to overnight allowing the blending of flavors. Add nuts just before serving.

Needless to say, the broccoli salad was a hit at our SacFoodies potluck and broccoli has earned a spot among the polenta and quinoas of my life.

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