Bear with me, I’m on a salad kick. I love salads. They follow soup as my favorite thing to eat. Eating one forkful of sameness bores me. I want to see how many flavors I can get onto each fork and that’s what salad provides. Plus, summer is salad season and the sun is shining here and I’m ready for picnics and parties.
When I’m standing at a buffet table, I stop and scope it out before I make any snap decisions. I look for old favorites. Next, I look for something unique with ingredients I like. That’s how some of my recipes evolve. I’ve been making this salad for 20 years. And then, one day, I was at a bridal shower and some genius included red grape halves in their recipe. I immediately pulled out my notebook (yes, I always carry a notebook), and wrote that incredible idea down. I’ve not made broccoli salad since then without including grapes. They add just the right touch of sweetness. Yes, the craisins add sweet, but they add tart as well. The grape addition is mellow.
I know I’m getting a little too gung ho about salads, but be open to changing your recipes. Keep an open mind about additions or subtractions to what you’re making. You might find just the thing to take your creation over the top. And remember, broccoli is a super food, so eat lots!
Combine for salad:
4 to 5 cups broccoli flowerets
1 cup raisins or craisins
1 cup red grapes, halved
1 cup salted sunflower seeds or sliced almonds
10 slices bacon, fried hard and crumbled
Combine for dressing:
½ cup mayonnaise
3 to 4 tablespoons sugar
1 tablespoon apple cider vinegar
Mix and add right before serving.
* From the Recipe Box:
I double or triple the dressing amounts. Everyone prefers the salad moist.
Craisins add a nice color contrast.
I like diced red onion in it as well, but I’m in the minority so I only occasionally add it, but you should.
Sits on a buffet a long time without getting icky.
and remember: There is a super hero inside all of us; we just need the courage to put on the cape. Big kiss, Lynn
From the Recipe Box 