Broccoli, broccoli, broccoli; how do you get folks to eat it? You can cook it and smother it with butter and/or cheese, but that still may not make it winsome enough for some of your more picky eaters.
Summer is a great time to take this fresh vegetable and turn it into a tasty salad featuring broccoli and a lot of its closest friends playing important parts, such as the extra and exciting flavor parts. Serving broccoli like this makes it a winner to many previous broccoli detractors.
Below are two broccoli salad recipes that I think will be a hit with your family and friends. The first recipe is courtesy of Monique Vinski of Johns Creek. The second is from me and can be found, with a bunch of other good recipes, in my cookbook Have You Considered Cooking? Go to my website www.carolgfrey.com for details.
- 1 cup of mayonnaise (I’m a Dukes mayo fan.)
- ⅓ cup of sugar
- 3 Tb cider vinegar
- 2 large bunches of broccoli florets
- ⅓ cup of finally chopped sweet onion
- ¼ cup of raisins
- ¼ cup chopped walnuts
- 10 strips of bacon cooked until crisp
Crumble cooked bacon and set aside.
Combine mayo, sugar, vinegar in a small bowl and set aside.
Use food processor to finely chop broccoli then combine onion, raisins, walnuts & bacon in a large bowl.
Add dressing and toss lightly.
Garnish with parsley if desired, and if you have parsley.
Refrigerate until ready to serve.
Marinated Broccoli Salad
- 2 cups broccoli flowerettes
- 1 medium onion, sliced and pulled apart into those natural little strips
- 1 bell peppers, green, red or yellow, seeded and sliced thinly
- 1-2 cups thickly sliced mushrooms
- 1-2 cups of any Italian or vinaigrette salad dressing to which you may add nothing, or any of the following:
- 1 tsp dillweed (optional)
- ½ tsp fresh rosemary(optional)
- ½ tsp fresh ground pepper (optional)
- 1 tsp fresh chopped parsley (optional)
In a large bowl or zipper bag combine the vegetables and the marinade.
Cover and chill for 4 hours or longer - much longer even, like overnight.