Wednesday, December 7, 2011

Broccoli Salad

My co-worker, Nina made a broccoli salad for our Thanksgiving Feast.  This is "almost" her recipe.  I combined the one she uses and one of Paula Deen's.  I like the kick that the red onion gives the salad, but it is not necessary if you aren't a onion fan. 
  • 2 small heads of broccoli, cut so that only the florets remain (4 C.)
  • ½ lb. bacon, cooked crisp and crumbled
  • ½ C. golden raisins
  • 1 C. sunflower seed kernels
  • ½ lb. of Colby Jack cheese, cut into very small squares
  • ½ C. red onion, chopped very fine
  • ½ C. mayonnaise
  • ½ C. sour cream
  • ¼ C. sugar
  • 3 T. apple cider vinegar
  1. Put ice cubes and water in large bowl to create an ice bath
  2. Boil water in a large pot and add the broccoli florets to the boiling water for 2 minutes
  3. Quickly remove the broccoli and plunge into the ice bath
  4. Drain the broccoli and dry with a towel
  5. Cut the broccoli into small bite size pieces and place in a large bowl with a cover
  6. Add the next 5 ingredients to the bowl and stir well
  7. In a small bowl, combine the mayo, sour cream, sugar, and vinegar
  8. Pour the dressing over the salad and toss well
  9. Refrigerate the salad for at least 2 hours
  10. Serve cold
Tips and Tricks:
  • I use light sour cream.
  • I cook the bacon in the microwave on a plate lined with 4 paper towels.  Cook for about 4 minutes to create crispy pieces of bacon that you can crumble.
  • If you want the bacon to remain crisp, wait to add the bacon when serving the salad.  I like the bacon flavor to incorporate into the salad, so I add it before I let it “marry” in the fridge.
  • Sam’s sells a 3 lb. bag of broccoli florets in the produce section.  I use 1/3 of the bag for this recipe.

No comments:

Post a Comment