Tuesday, August 30, 2011

A page from my cookbook: Broccoli Salad

1/2 lb bacon

2 cups broccoli florets

1 cup mayonnaise

1 tbs cider vinegar

1/3 chopped green onion

1/4 cup sugar

3/4 cup raisins

1/2 cup sunflower kernels or seeds

*In med skillet, cook the bacon over medium heat just until crisp; drain and set on paper towels. When cool enough crumble and set aside.

*Bring large saucepan of salted water to boil. Add the broccoli and blanch until bright green and slightly softened, about 3 mins. Drain well, run under cold water and drain.

*In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add broccoli and toss to coat with the dressing. Refrigerate for 1 hour.

Just before serving fold in the sunflower kernels and all but 2 tablespoons of the bacon. Sprinkle the served bacon over the salad for garnish.

Keep on Cooking!

No comments:

Post a Comment