Saturday, June 26, 2010

Broccoli Salad


1-2 large heads broccoli, washed and cut into florets
1/4 - 1/2 cup red onion, diced
1/2 cup dried cranberries (or golden raisins)
1/2 cup roughly chopped walnuts (or pecans)
1/4 - 1/2 lb bacon, cooked and crumbled (optional)
1/2 cup lowfat mayo
2 Tbsp. white wine vinegar
3 Tbsp. sugar


1. In a large bowl, combine broccoli, red onion, cranberries, nuts, and bacon.

2. In a medium bowl, mix mayo, vinegar, and sugar until combined well.
option 1: for immediate serving (broccoli will be very crunchy) pour dressing over salad and serve.
option 2: refrigerate salad overnight (leave out bacon if you want it to stay crispy), a few hours before serving- toss with 3/4 of dressing and return to the refrigerator. Add on remaining dressing and bacon just prior to serving. This will give enough flavor and still leaves some good crunch to the broccoli.
option 3: Pour dressing over salad and refrigerate dressed salad overnight. The broccoli will be softened the most with this option.
(I prefer option 2)

Toss well before serving.

Serves 6-10, depending on amount of broccoli.

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