Monday, October 27, 2008

The Tastiest Salad Ever

Although traditionally considered a summer salad, I recently fell in love and prepared a marvelous Broccoli Salad that I thought I'd share. If you love broccoli, this recipe is for you. If you're not a fan of broccoli, this recipe is for you. It's the perfect complement to any bridal / baby shower or engagement party even. The broccoli pairs beautifully with the toasted walnuts, bacon, cranberries, and onion. A little sweet, a little tart ... delicious!

  • 5-6 cups fresh broccoli florets (about 1 pound of florets)
  • 6 to 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onion
  • 1/2 cup dried cranberries
  • 1 cup mayonnaise
  • 2 tablespoons apple-cider vinegar
  • 1/4 cup sugar
  • Salt and freshly ground black pepper

1: Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

2: Combine broccoli florets, walnuts, crumbled bacon and chopped onion in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and sugar. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

3: Enjoy!

1 comment:

Sara said...

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