Tuesday, July 19, 2011
Start Your Ovens: Broccoli Salad Supreme
I hope you try some of the recipes from this wonderful book.
To make Broccoli Salad Supreme, here’s what you will need:
1 large bunch broccoli
I red onion, chopped
1 cup cashews
8-10 slices crisp cooked bacon, crumbled
½ cup raisins
1 cup mayonnaise
1/3 to ½ cup sugar
2-3 tablespoons vinegar
Discard the tough ends of the broccoli stems. Slice the remaining stems into bite-sized pieces; separate the florets into bite-sized portions. Combine the broccoli, onion, cashews, bacon and raisins in a bowl and toss gently.
Combine the mayonnaise, sugar and vinegar in a bowl and mix well.
Add to the broccoli mixture and toss to coat. Chill, covered for 6 to 10 hours. Yield: 6 to 8 servings.
I did make some modifications to this recipe (big surprise, huh?). I used both broccoli and cauliflower, and I used dried cranberries instead of raisins. Readers of this blog know I am a firm believer in using what you have on hand! I also substituted plain yogurt for half of the mayonnaise – it’s much lower in fat, but still gives a creamy consistency.
The verdict? This recipe is one of the best salad ideas I have tried and a new favorite to share. One other note: The recipe says the cashews are optional. Wrong. Their crunch and richness makes this dish.